Description

Enjoy these Portobello Mushroom Burgers, featuring grilled mushrooms and a creamy chimichurri sauce. This dish is not only quick to prepare but bursting with flavor, making it ideal for a healthy meal or a satisfying comfort food.

Ingredients

Scale

2 large portobello mushroom caps
1 tablespoon olive oil
Kosher salt
Freshly ground black pepper
1 teaspoon dried oregano
Cheese (optional)
1 red bell pepper, sliced
1 red onion, sliced
1 handful fresh spinach
1 avocado
1 clove garlic
1 tablespoon olive oil
1 tablespoon chopped parsley
1 tablespoon chopped cilantro
1 tablespoon lemon juice
1 tablespoon red wine vinegar
1 pinch chili flakes
Buns or flatbread for serving

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Instructions

Prepare your grill, spraying it with cooking spray or drizzling with olive oil, and set to medium-high heat.
Stem the portobello caps, drizzle both sides with olive oil, season with salt, pepper, and oregano. Grill each side for 10 minutes, until softened and marked. Add cheese if desired, cooking until melted.
In the meantime, drizzle olive oil in a skillet, add red bell pepper and onion, seasoning with salt and pepper. Cook for 10-15 minutes until softened and lightly browned. Set aside in a bowl.
Add spinach to the same pan and cook for 1-2 minutes until wilted. Remove from heat.
In a blender, combine avocado, garlic, olive oil, parsley, cilantro, lemon juice, red wine vinegar, chili flakes, salt, and pepper. Blend until smooth for a creamy chimichurri.
Warm buns or flatbread on the grill. Spread the avocado mixture on the base, layer with the grilled mushroom cap, spinach, bell peppers, and onions. Top with the bun and serve.

Notes

Customize the toppings with your favorite veggies.
For a vegan option, omit cheese or use a plant-based cheese.
Prepare the chimichurri sauce ahead of time for quicker assembly.

Nutrition

Serving Size: 1 burger
Calories: 350
Sugar: 4g
Sodium: 350mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 8g
Protein: 12g
Cholesterol: 10mg