Portobello Mushroom Burger with Avocado Chimichurri recipe came out of desperation for my favorite Sherman Oaks Arclight Cinemas “Portobello Tower Burger” that unfortunately is no longer on the menu. Boo!
So of course, I came up with my own version…If you can’t buy your favorite meal, then… I always believe in recreating it! Organic beef, big giant portobello mushroom, red onions, red bell peppers, avocado chimichurri sauce, spicy mustard then top with a little parmesan cheese.
I have one thing to say about this recipe….Awesome!
Ali in the Valley
Portobello Mushroom Burger with Avocado Chimichurri
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Author: Alison Ball
2 large portobello mushrooms
1 red bell pepper sliced into ¼ inch rings
½ red onion peeled and sliced into ¼ inch rings
large handful of fresh lettuce
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
parmesan cheese optional
Prepare an outdoor or indoor grill with cooking spray or a drizzle of olive oil and bring to medium high heat. Season Beef patty and cooked till done on grill, move to plate.
Stem the clean portobello caps and drizzle both sides with olive oil. Season with kosher salt, freshly ground black pepper and sprinkle with the oregano. Place on the grill and cook on each side for 10 minutes or until the mushrooms soften and grill marks appear. Add cheese to the mushroom caps if desired and cook until cheese melts.
Meanwhile, add a drizzle of olive oil to the red bell pepper and red onion and season with kosher salt and freshly ground black pepper. Heat a large non stick skillet on medium heat and cook the red bell pepper and red onion stirring occasionally for 10-15 minutes or until softened and lightly browned. Turn off the heat and set aside.
Spoon the avocado into a blender or food processor with the 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.
Start stacking on top of lettuce, mushroom, hamburger, red onions, bell peppers then slather the avocado mixture on the top, add hot mustard and garnish with cheese.