Sink your teeth into this hearty, vegetarian-friendly burger featuring grilled portobello mushrooms. We’ve packed extra flavor and nutrients into this recipe by adding roasted red peppers, onions, and a creamy avocado-yogurt dressing. It’s fresh, filling, and guaranteed to be your new favorite recipe for meatless Mondays or weekend grilling!
Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
In a small bowl, mash together 1/2 of the avocado, yogurt, garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper. Set aside.
Slice remaining avocado.
Brush mushrooms with 1 tablespoon of oil; season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Heat a large skillet over medium heat. Place mushrooms cavity-side down and cook for 4 minutes; turn over and cook for another 4 minutes until mushroom is tender. Remove from heat and transfer to a plate cavity-side up.
Heat the remaining oil in a small skillet over medium-high heat. Add onions and cook for 8 minutes until tender.
To assemble, spread avocado mixture on both halves of each bun. On the bottom bun, place mushroom cavity-side up and fill with onions and roasted peppers. Top with avocado slices and cover with bun tops.
A portobello is an edible mushroom that’s native to Europe and North America. Its scientific name is Agaricus bisporus.
Typically, when your Portobello mushrooms turn dark in color and develop an odor, they’re bad. Fresh mushrooms do not have much of an odor, and they also shouldn’t be slimy either.
Clean your Portobello mushroom caps the same way you clean your other produce. We recommend reading the USDA’s guide for washing your produce.
Sink your teeth into this hearty, vegetarian-friendly burger featuring grilled portobello mushrooms. We’ve packed extra flavor and nutrients into this recipe by adding roasted red peppers, onions, and a creamy avocado-yogurt dressing. It’s fresh, filling, and guaranteed to be your new favorite recipe for meatless Mondays or weekend grilling!
In a small bowl, mash together 1/2 of the avocado, yogurt, garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper. Set aside.
Slice remaining avocado.
Brush mushrooms with 1 tablespoon of oil; season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Heat a large skillet over medium heat. Place mushrooms cavity-side down and cook for 4 minutes; turn over and cook for another 4 minutes until mushroom is tender. Remove from heat and transfer to a plate cavity-side up.
Heat the remaining oil in a small skillet over medium-high heat. Add onions and cook for 8 minutes until tender.
To assemble, spread avocado mixture on both halves of each bun. On the bottom bun, place mushroom cavity-side up and fill with onions and roasted peppers. Top with avocado slices and cover with bun tops.
A portobello is an edible mushroom that’s native to Europe and North America. Its scientific name is Agaricus bisporus.
Typically, when your Portobello mushrooms turn dark in color and develop an odor, they’re bad. Fresh mushrooms do not have much of an odor, and they also shouldn’t be slimy either.
Clean your Portobello mushroom caps the same way you clean your other produce. We recommend reading the USDA’s guide for washing your produce.
Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!