Caprese Portobello Mushroom Burger

This plant-based mushroom burger, served on a lettuce bun, comes with fresh mozzarella, a thick slice of tomato, a fresh basil leaf and a basil aioli. Alexia Waffle Cut Sweet Potato Seasoned Fries are used as a topping inside of the burger for extra flavor and crunch.

10min. Prep Time
30min. Total Time



  • 1 Bag Alexia Waffle Cut Sweet Potato Seasoned Fries (20 oz)
  • ½ C Mayonnaise
  • ¼ C Fresh Basil Leaves, packed
  • 1 T Balsamic Vinegar
  • 4 Portobello Mushrooms
  • Cooking Spray
  • Salt
  • Black pepper
  • 8 Butter Lettuce Leaves
  • 4 Large Basil Leaves
  • 4 Slices Tomato
  • 4 Slices Fresh Mozzarella
  1. Preheat oven to 425 ̊ F. 
  2. Place Alexia Waffle Cut Sweet Potato Seasoned Fries on a baking sheet in a single layer. Bake for 25-28 minutes, flipping halfway through to ensure maximum crispiness.
  3. Add mayonnaise, basil, balsamic vinegar and salt to a blender or food processor and puree until smooth.
  4. Spray mushrooms generously with cooking spray and season with salt and pepper. Preheat an indoor grill pan on the stovetop over medium high heat for about 1 minute. Add mushrooms and cook for 2-3 minutes on each side. Remove from heat.
  5. Assemble mushroom burgers over a lettuce leaf with basil aioli, a basil leaf, tomato slice, mozzarella slice, and waffle cut fries. Top with an additional lettuce leaf.