Portobello Mushroom Burger with Avocado Chimichurri

Name: Portobello Mushroom Burger with Avocado Chimichurri
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Ingredients: 2 large portobello mushrooms; 1 red bell pepper; ½ red onion; Large handful of fresh spinach; extra virgin olive oil; 1 teaspoon dried oregano; Kosher salt and freshly ground black pepper; 1 avocado; 3 cloves garlic; ¼ cup olive oil; ¼ cup flat leaf parsley leaves; ¼ cup cilantro leaves; Juice of 1 lemon; 1 teaspoon red wine vinegar; pinch of red chili flakes; 2 pieces flatbread pitas or 2 soft burger buns; smoked mozzarella cheese

User Reviews

4.5

27 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
2 servings
Course
Lunch, Dinner, Others
Cuisine
American, Vegetarian

Portobello Mushroom Burger with Avocado Chimichurri

Iris Warren

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This grilled portobello mushroom burger is crazy delicious and simple to make, and, it features the most incredible avocado chimichurri sauce! Serve on pita bread, flatbread, or a bun.

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Ingredients

Servings

2 large portobello mushrooms
1 red bell pepper sliced into ¼ inch rings
½ red onion peeled and sliced into ¼ inch rings
Large handful of fresh spinach
extra virgin olive oil
1 teaspoon dried oregano
Kosher salt and freshly ground black pepper
1 avocado peeled and pitted
3 cloves garlic peeled
¼ cup olive oil
¼ cup flat leaf parsley leaves
¼ cup cilantro leaves
Juice of 1 lemon
1 teaspoon red wine vinegar
pinch of red chili flakes
2 pieces flatbread pitas or 2 soft burger buns
smoked mozzarella cheese optional

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Instructions

Prepare an outdoor or indoor grill with cooking spray or a drizzle of olive oil and bring to medium high heat.
Stem the clean portobello caps and drizzle both sides with olive oil. Season with kosher salt, freshly ground black pepper and sprinkle with the oregano. Place on the grill and cook on each side for 10 minutes or until the mushrooms soften and grill marks appear. Add cheese to the mushroom caps if desired and cook until cheese melts.
Meanwhile, add a drizzle of olive oil to the red bell pepper and red onion and season with kosher salt and freshly ground black pepper. Heat a large non stick skillet on medium heat and cook the red bell pepper and red onion stirring occasionally for 10-15 minutes or until softened and lightly browned. Transfer to a bowl and then add the spinach to the frying pan and cook for 1-2 minutes or until the spinach wilts. Turn off the heat and set aside.
Spoon the avocado into a blender or food processor with the garlic, olive oil, parsley, cilantro, lemon juice red wine vinegar and chili flakes. Season with a pinch of kosher salt and freshly ground black pepper. Blend for 30 seconds to 1 minute.
Warm the buns or flatbread on the grill or grill pan. Slather the avocado mixture on the bottom bun or piece of flatbread then layer with the mushroom cap, half of the spinach, red bell pepper and onions. Top with the bun and serve.