Sign in to see ingredients
Create a free account to unlock this content
Don't have an account? Sign up free
Per serving
Calculating nutrition...
- 1
Fire up the grill
Get your grill going to medium-high heat, gas or charcoal. Oil the grate or hit it with a little cooking spray so nothing sticks.
- 2
Prep the portobellos
Twist the stems off the mushroom caps and wipe them clean with a damp paper towel — don't rinse them under water or they'll soak it up and go soggy. Drizzle both sides with olive oil and season with salt, pepper, and the oregano.
- 3
Grill the mushrooms
Lay the caps on the grate and grill about 10 minutes per side, until they soften up and you get some good grill marks. In the last couple minutes, pile the sliced smoked mozzarella on top and close the lid so it melts.
- 4
Grill the veggies
While the mushrooms cook, toss the red bell pepper and red onion (sliced into rings) with a little olive oil, salt, and pepper and throw them on the grate too. Grill, turning now and then, until soft and charred in spots, 10 to 15 minutes. Pull them off, add the spinach to the hot pile, and give it a stir — the residual heat wilts it just right.
- 5
Blend the avocado chimichurri
Scoop the avocado into a blender or food processor with the garlic, olive oil, parsley, cilantro, juice of the lemon, red wine vinegar, and red pepper flakes. Add a pinch of salt and pepper and blitz 30 seconds to a minute until smooth.
- 6
Toast the buns and build
Toast the buns on the grill for a minute so they hold up. Slather chimichurri on the bottom bun, stack on a cheesy mushroom cap, then pile on the grilled peppers, onions, and spinach. Cap it off and dig in.
Sign in to see all instructions
Create a free account to unlock this content
Don't have an account? Sign up free
Grilled Portobello Burgers with Avocado Chimichurri
Created by: BackyardGrillCo
Ingredients
- 2 portobello mushrooms
- 1 red bell pepper
- 1/2 red onion
- 2 cup spinach
- 1/3 cup olive oil
- 1 tsp dried oregano
- salt and pepper, to taste
- 4 oz smoked mozzarella cheese
- 2 burger buns
- 1 avocado
- 3 garlic
- 1/4 cup parsley
- 1/4 cup cilantro
- 1 lemon
- 1 tsp red wine vinegar
- 1/4 tsp red pepper flakes
Instructions
- Fire up the grillGet your grill going to medium-high heat, gas or charcoal. Oil the grate or hit it with a little cooking spray so nothing sticks.
- Prep the portobellosTwist the stems off the mushroom caps and wipe them clean with a damp paper towel — don't rinse them under water or they'll soak it up and go soggy. Drizzle both sides with olive oil and season with salt, pepper, and the oregano.
- Grill the mushroomsLay the caps on the grate and grill about 10 minutes per side, until they soften up and you get some good grill marks. In the last couple minutes, pile the sliced smoked mozzarella on top and close the lid so it melts.
- Grill the veggiesWhile the mushrooms cook, toss the red bell pepper and red onion (sliced into rings) with a little olive oil, salt, and pepper and throw them on the grate too. Grill, turning now and then, until soft and charred in spots, 10 to 15 minutes. Pull them off, add the spinach to the hot pile, and give it a stir — the residual heat wilts it just right.
- Blend the avocado chimichurriScoop the avocado into a blender or food processor with the garlic, olive oil, parsley, cilantro, juice of the lemon, red wine vinegar, and red pepper flakes. Add a pinch of salt and pepper and blitz 30 seconds to a minute until smooth.
- Toast the buns and buildToast the buns on the grill for a minute so they hold up. Slather chimichurri on the bottom bun, stack on a cheesy mushroom cap, then pile on the grilled peppers, onions, and spinach. Cap it off and dig in.