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1
Preheat the oven to 450F.
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2
Cut the potatoes into wedges and drop them onto a cookie sheet.
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3
Drizzle the potatoes with about 3 tablespoons of EVOO and toss to coat them thoroughly in the oil.
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4
Season the potatoes with the rosemary, salt, and pepper.
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5
Roast them for 25 minutes in all.
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6
Halfway through the roasting add the garlic, stir to distribute, and flip the potatoes, then continue to roast.
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7
The potatoes should be brown and tender.
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8
While the potatoes roast, place the portobello mushroom caps on a cookie sheet.
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9
Season them with salt and pepper and arrange the mushrooms gill side up.
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10
Drizzle the gill side with a little EVOO and the balsamic vinegar.
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11
Transfer them to the oven and roast for 12 minutes, or until they are cooked through.
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12
Dont turn off the oven.
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13
While the mushrooms are roasting, coarsely chop the arugula and roasted red peppers and combine them in a bowl.
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14
Season them with a little salt and pepper.
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15
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.
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16
Return the mushrooms to the oven to melt the cheese, about 2 to 3 minutes.
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17
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.
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18
Serve the roasted portobello burgers with the rosemary garlic oven fries.
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19
Its easiest to eat these burgers with a fork and knife.
