Portobello Cheeseburger with Daikon Fries

It seems that everyone I talk to is on a low carb diet. I am no exception. Most of the high carbs I had to give up were not an issue--after nine months I find that I can live without them. But there are still a few favorites I can't do without; and yes one of them is the good ol' cheeseburger and fries. I know I can have everything except the bun and fries, but where is the fun in that? I tried it and it was like drinking 3.2 beer. What's the point?

A friend of mine suggested I try portobello mushrooms in place of the bun. Genius!! And it was easy.  Remove the stems from the mushrooms and brush the whole cap with olive oil,  Pop them into a 400F oven, gill side up, for 10 minutes; flip and cook an additional 10 minutes. Now they are ready to use for your favorite hamburger recipe.

Now for the fries. Additional research led  me to try daikon radishes as a source for my  "would-be" fries. Daikon is a root vegetable that has the appearance of a long white carrot. Peel and slice into your favorite fries shape. Toss in olive oil and salt and pepper and spread onto a baking sheet. Bake in a 450F oven until brown, about 25 to 30 minutes. Remove from oven and transfer to a paper-towel lined platter. Serve with a dipping sauce.