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Portobello Mushroom Burgers
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 people
Ingredients
For the Marinade:
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
- 2 tablespoons juice from 1 lemon
- 1 tablespoon Dijon mustard
- 3 medium cloves garlic minced (about 1 tablespoon)
- 1 teaspoon finely minced thyme leaves
- 1 teaspoon Kosher salt
For the Chimichurri:
- 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
- Extra virgin olive oil
For the Burgers:
- 4 large Portobello mushrooms
- 1 red bell pepper sliced & sautéed
- 1 red onion sliced & sautéed
- 4 Focaccia rolls
- Smoked mozzarella cheese optional
Instructions
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Rinse the mushroom caps and pat dry with a paper towel; remove the stems and place the caps in a large resealable plastic bag (I do 4 mushrooms per bag)
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MARINDE: In a medium bowl, whisk together the marinade ingredients and pour into the bag. Shake everything around to coat thoroughly and place in the fridge. Let marinate for minimum of 30 minutes (I like to do 24-48 hours).
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SAUTEED VEGETABLES: Heat a large nonstick skillet on medium heat with a tablespoon of olive oil. Cook the red bell pepper and red onion stirring occasionally for 10-15 minutes or until softened and lightly browned; season with kosher salt & freshly ground black pepper.
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CHIMICHURRI: Spoon the avocado into a blender/food processor with 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.
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BURGERS: Grill mushrooms until juicy and tender, 3 to 4 minutes per side. (We like to toast our rolls so we do this on the second side of the burgers).
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Transfer portobellos to buns. Top with chimichurri sauce and sautéed vegetables.