Portobello Mushroom Burger with Avocado Chimichurri
Ingredients
The burger
-
2
large
portobello mushrooms
-
1
piece
red bell pepper
-
½
piece
red onion
-
1
large handful
fresh spinach
-
2
pieces
flatbread pitas or soft burger buns
-
optional
unit
smoked mozzarella cheese
The chimichurri sauce
-
1
piece
avocado
-
3
cloves
garlic
-
¼
cup
olive oil
-
¼
cup
flat leaf parsley leaves
-
¼
cup
cilantro leaves
-
1
tablespoon
juice of lemon
-
1
teaspoon
red wine vinegar
-
a pinch
unit
red chili flakes
Seasoning
-
1
teaspoon
dried oregano
-
to taste
unit
kosher salt
-
to taste
unit
freshly ground black pepper
Cooking oil
-
as needed
unit
extra virgin olive oil
Instructions
- Prepare the grill with cooking spray or olive oil and heat to medium-high.
- Stem the portobello caps, drizzle with olive oil, and season with salt, pepper, and oregano. Grill for 10 minutes on each side until softened.
- Drizzle olive oil on the bell pepper and onion, season, and cook in a skillet until softened and lightly browned.
- Add spinach to the skillet and cook until wilted, then set aside.
- Blend avocado, garlic, olive oil, parsley, cilantro, lemon juice, vinegar, and chili flakes in a food processor until smooth.
- Warm the buns or flatbread on the grill, then spread the avocado mixture on the bottom, layer with mushroom, spinach, and grilled vegetables, and top with the other half.
Nutrition Facts (estimated)
Servings
2
Calories
350
Total fat
25g
Total carbohydrates
30g
Total protein
10g
Sodium
200mg
Cholesterol
0mg
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