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Portobello Mushroom Burgers with Oven Fries
Ingredients
  • 4 portobello mushrooms (about 1 ¼ pounds total), stems discarded
  • ¼ cup olive oil
  • kosher salt and black pepper
  • 4 slices Cheddar (about 4 ounces)
  • 3 medium russet potatoes (about 1 ½ pounds), cut into wedges
  • 2 tablespoons chopped fresh flat-leaf parsley leaves
  • ⅓ cup mayonnaise
  • 2 tablespoons Dijon mustard
  • lettuce and sliced red onion, for serving
  • 4 English muffins, split and toasted
Steps
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