Description

These Portobello Mushroom Burgers are bursting with flavor! Featuring juicy portobello mushrooms, grilled veggies, and a creamy avocado chimichurri, this easy recipe is perfect for a quick dinner or a satisfying meal that everyone will love.

Ingredients

Scale

2 large portobello mushrooms
1 red bell pepper, sliced into ¼ inch rings
½ red onion, peeled and sliced into ¼ inch rings
1 handful fresh spinach
extra virgin olive oil
1 teaspoon dried oregano
kosher salt and freshly ground black pepper
smoked mozzarella cheese
2 pieces flatbread pitas or 2 soft burger buns
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
1 pinch red chili flakes

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Instructions

Prep the grill by applying cooking spray or drizzling olive oil and preheating to medium-high heat.
Stem and clean portobello caps, drizzle with olive oil, and season with salt, pepper, and oregano. Grill for 10 minutes on each side until softened, adding cheese if desired to melt.
In a skillet, drizzle olive oil over sliced red bell pepper and onion, seasoning with salt and pepper. Cook on medium heat for 10-15 minutes until softened and browned. Add spinach and sauté for another 1-2 minutes until wilted.
For the chimichurri, blend avocado, garlic, olive oil, parsley, cilantro, lemon juice, vinegar, and chili flakes until smooth. Season to taste.
Warm the buns or flatbread on the grill. Assemble by spreading the avocado mixture on the base, topping with the mushroom cap, sautéed veggies, and finally the top bun.

Notes

Feel free to swap in other cheeses or additional veggies for a personalized touch.
The chimichurri can be prepared in advance and stored in the refrigerator for added convenience.

Nutrition

Serving Size: 1 burger
Calories: 450
Sugar: 2g
Sodium: 560mg
Fat: 30g
Saturated Fat: 7g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 10g
Protein: 10g
Cholesterol: 25mg