Portobello mushroom burger

Vegetarian Portobello Mushroom and Avocado Burger

Portabello mushrooms make for a wholesome veggie burger alternative for a vegetarian barbecue or vegan cookout. This recipe tops pan-fried or grilled portobello mushrooms with a perfectly amazing (but rapid to whip up) avocado and yogurt sauce.

For a vegan and non-dairy portobello mushroom burger, omit the yogurt sauce or make it with non-dairy soy or coconut milk yogurt.

Avocados from Mexico provided this recipe, which is perfect for a scorching summer night. You can incorporate your favored condiments or additions such as lettuce, clean spinach leaves, or sliced tomatoes. Stack it up or hold it easy.

Components

• four medium portobello mushrooms (stems removed)


• 1 medium onion (cut into 1/2 inch slices)


• three tablespoons olive oil


• three/4 teaspoon salt (divided)


• one/two teaspoon ground black pepper (divided)


• one avocado (peeled and sliced)


• two tablespoons reduced-fat yogurt


• 1/two teaspoon garlic (minced)


• 4 hamburger buns (evenly toasted)


• Optional: 4 roasted purple peppers (from a jar)


• Optional: lettuce and tomato slices (or other burger toppings)

Steps to Make It

Obtain the substances.

Lightly brush the person mushrooms and onion slices with a little bit of olive oil on the two sides. Sprinkle the mushroom and onion slices with 1/2 teaspoon of the salt and 1/four teaspoon of the pepper reserve the remaining salt and pepper.

Warmth huge a skillet or grill pan over medium warmth until scorching. Incorporate the frivolously-oiled portobello mushrooms and permit them to cook until entirely tender, 8 to 10 minutes, turning when.

When the portobello mushrooms are entirely cooked, transfer them to a plate, cavity-side up, and cover the mushrooms lightly with a paper towel or a kitchen cloth to hold them warm.

In the same skillet or grill pan, cook the onion slices until flippantly golden brown on each sides, about 8 minutes, turning from time to time.

While the onions are cooking, commence to put together the avocado and yogurt sauce. In a tiny bowl, combine fifty percent of the avocado, yogurt, minced garlic, and the remaining 1/four teaspoon of salt and black pepper. Employing a fork, mash every thing together until finally sleek and creamy.

To provide and assemble your portobello burgers, spoon the onions and the optional roasted red peppers into the grilled mushroom cavities, divided similarly.

Unfold the smooth avocado mixture on the bottom of each and every bun and then best each with the stuffed mushrooms.

Leading each burger with the remaining sliced avocado and any further veggie burger fixings you'd like.