Description
This Portobello Mushroom Burger recipe features grilled portobello mushrooms topped with sautéed red bell pepper, red onion, and fresh spinach, all served on warm flatbread or burger buns slathered with a creamy avocado chimichurri sauce. A hearty and flavorful vegetarian burger perfect for a quick and delicious meal.
Ingredients
Mushrooms and Vegetables
- 2 large portobello mushrooms
- 1 red bell pepper, sliced into 1/4 inch rings
- 1/2 red onion, peeled and sliced into 1/4 inch rings
- 1 handful fresh spinach
- Extra virgin olive oil, for grilling and sautéing
- 1 teaspoon dried oregano
- Kosher salt and freshly ground black pepper, to taste
- Smoked mozzarella cheese, optional, for topping
Buns
- 2 pieces flatbread pitas or 2 soft burger buns
Avocado Chimichurri Sauce
- 1 avocado, peeled and pitted
- 3 cloves garlic, peeled
- 1/4 cup olive oil
- 1/4 cup flat leaf parsley leaves
- 1/4 cup cilantro leaves
- Juice of 1 lemon
- 1 teaspoon red wine vinegar
- 1 pinch red chili flakes
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Prepare the Grill: Preheat an outdoor or indoor grill by coating it lightly with cooking spray or olive oil and bring it to medium-high heat to ensure even grilling of the mushrooms.
- Grill the Mushrooms: Remove the stems from the portobello caps, then drizzle both sides with olive oil. Season liberally with kosher salt, freshly ground black pepper, and dried oregano. Place mushrooms on the grill and cook each side for 10 minutes until softened and grill marks appear. Add smoked mozzarella cheese on top if desired and continue cooking until the cheese melts.
- Sauté the Vegetables: Drizzle olive oil over the sliced red bell pepper and red onion, season with salt and pepper. Heat a large non-stick skillet over medium heat and cook the peppers and onions, stirring occasionally, for 10 to 15 minutes until tender and lightly browned. Transfer to a bowl. In the same skillet, add the spinach and cook for 1-2 minutes until wilted. Remove from heat and set aside.
- Make the Creamy Chimichurri: In a blender or food processor, combine the avocado, garlic cloves, olive oil, parsley, cilantro, lemon juice, red wine vinegar, and a pinch of red chili flakes. Season with salt and pepper. Blend on high for 30 seconds to 1 minute until smooth and creamy.
- Warm the Buns and Assemble: Warm the buns or flatbread on the grill or grill pan to lightly toast. Spread a generous layer of the avocado chimichurri on the bottom bun or flatbread, then layer with the grilled portobello mushroom cap, half of the sautéed spinach, red bell pepper, and onion. Top with the remaining bun and serve immediately.
Notes
- For a vegan version, omit the smoked mozzarella cheese or replace it with a plant-based cheese alternative.
- You can substitute the flatbread pitas with gluten-free buns if needed.
- To add extra flavor, marinate the mushrooms in balsamic vinegar and garlic for 15 minutes before grilling.
- If you don’t have a grill, use a grill pan or stovetop skillet to cook the mushrooms and toast the buns.
- Adjust the amount of red chili flakes in the chimichurri to control the heat level.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
