ROASTED PORTOBELLO BURGERS WITH ROSEMARY GARLIC OVEN FRIES

Roasted Portobello Burgers with Rosemary Garlic Oven Fries image

Yield 4 servings

Number Of Ingredients 11

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2 to 2 1/2 pounds red or white boiling potatoes, washed
3 tablespoons EVOO (extra-virgin olive oil), plus some for drizzling
2 fresh rosemary sprigs, leaves finely chopped
Salt and black pepper
2 tablespoons finely chopped garlic
8 large portobello mushrooms, stems removed
2 tablespoons balsamic vinegar (eyeball it)
4 cups arugula leaves, washed
2 jarred roasted red peppers, seeded
4 slices prosciutto di Parma
4 slices fresh mozzarella cheese

Steps:

Preheat the oven to 450°F.
Cut the potatoes into wedges and drop them onto a cookie sheet. Drizzle the potatoes with about 3 tablespoons of EVOO and toss to coat them thoroughly in the oil. Season the potatoes with the rosemary, salt, and pepper. Roast them for 25 minutes in all. Halfway through the roasting add the garlic, stir to distribute, and flip the potatoes, then continue to roast. The potatoes should be brown and tender.
While the potatoes roast, place the portobello mushroom caps on a cookie sheet. Season them with salt and pepper and arrange the mushrooms gill side up. Drizzle the gill side with a little EVOO and the balsamic vinegar. Transfer them to the oven and roast for 12 minutes, or until they are cooked through. Don't turn off the oven.
While the mushrooms are roasting, coarsely chop the arugula and roasted red peppers and combine them in a bowl. Season them with a little salt and pepper.
Top 4 of the cooked mushroom caps with a mound of the arugula and roasted pepper mixture, a slice of prosciutto, and a slice of mozzarella. Return the mushrooms to the oven to melt the cheese, about 2 to 3 minutes. Once the cheese has melted, remove the mushrooms from the oven and top each one with a second roasted mushroom cap to make a sandwich. Serve the roasted portobello burgers with the rosemary garlic oven fries. It's easiest to eat these burgers with a fork and knife.