Portabella Shroom Burgers with Arugula & Sweet Potato Fries

A seriously satisfying vegetarian meal perfect for a Meatless Monday dinner.

What You Need To Make This Recipe

Produce, Vegetables Mushroom, Portabella 1/2 lb. $3.49
Produce, Vegetables Arugula, Baby 6 oz $3.95
Butter Butter Salted 1 lb. $10.95
Fruit Avocado, Haas $1.50
Produce, Vegetables Garlic bulb $0.95
Oils & Vinegars Olive Oil, Extra Virgin $18.99
Produce, Vegetables Potato, Sweet $1.75
Produce, Vegetables Arugula bunched $2.99
Herbs Rosemary, bunch $2.99
  • 45 min

    Step 1

    Preheat your oven to 375 degrees. Slice your sweet potatoes into long batons. Toss in olive oil and season with salt and pepper to taste, chopped rosemary and garlic. Arrange in a single layer on a baking sheet and bake for 35-40 or until golden and crispy

  • 10 min

    Step 2

    Heat a pan with 1 tablespoon olive oil over medium heat. Gently sauté your mushrooms for 2-3 minutes on both sides. Toast your buns and butter them with room temperature butter. Stack your mushrooms on the buns and top with thinly sliced red onion, a handful of arugula, sliced avocado and a sprinkle of salt and pepper. Serve with crispy, baked sweet potato fries.


  • Buns
    1 pack
  • Portabella Mushrooms
    4 caps
  • Red Onion
    1/2 thinly sliced
  • Arugula
    1 cup
  • Avocado
    1 sliced
  • Sweet Potatoes
  • Garlic
    2 cloves chopped
  • Rosemary
    2 TBS chopped
  • Olive Oil
    3 TBS
  • Butter
    2 TBS
  • Salt & Pepper