Portobello Mushroom Burgers With Oven Fries

Ingredients

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

Directions

1. Heat oven to 425° F. Rub the mushrooms with 2 tablespoons of the oil, and ¼ teaspoon each salt and pepper on a rimmed baking sheet.
2. Place the mushrooms stem-side down and roast until tender, 18 to 20 minutes. Top each mushroom with a slice of Cheddar and continue to cook until melted, 3 to 5 minutes more.
3. Meanwhile, on a separate rimmed baking sheet, toss the potatoes with the remaining 2 tablespoons of oil and ¼ teaspoon each salt and pepper. Roast, tossing once, until tender, 18 to 20 minutes; toss with the parsley.
4. Mix together the mayonnaise and mustard in a small bowl.
5. Stack the lettuce, mushrooms, onion, and mayonnaise mixture between the English muffins. Serve with the oven fries.