If you like burgers, these Portobello Mushroom Burgers with Chimichurri Guacamole are a tasty and filling vegetarian option. The burger is made with chimichurri guacamole, which is a spicy and creamy sauce that goes well with the grilled Portobello mushrooms. Great for a meal without meat or a barbecue with friends!
Ingredients: 4 large Portobello mushrooms, stems removed. 1/4 cup olive oil. Salt and pepper to taste. 4 burger buns. 1 cup arugula leaves. 1 large tomato, sliced. 1 red onion, thinly sliced. 1/2 cup feta cheese, crumbled. 1/2 cup sour cream. 2 ripe avocados, peeled and pitted. 2 cloves garlic, minced. 1/4 cup fresh cilantro, chopped. 1/4 cup fresh parsley, chopped. 1/4 cup fresh oregano, chopped. 1/4 cup red wine vinegar. 1/2 cup extra-virgin olive oil. Salt and pepper to taste.
Instructions: Preheat your grill to medium-high heat. Brush both sides of the Portobello mushrooms with olive oil and season with salt and pepper. Place the mushrooms on the grill and cook for about 5-6 minutes per side, or until they are tender and have grill marks. While the mushrooms are grilling, split the burger buns and lightly toast them on the grill until they are slightly crispy. In a bowl, mash the avocados and add minced garlic, chopped cilantro, chopped parsley, chopped oregano, red wine vinegar, and extra-virgin olive oil. Mix well to make the chimichurri guacamole. Season with salt and pepper to taste. To assemble the burgers, spread a generous amount of chimichurri guacamole on the bottom half of each bun. Place a grilled Portobello mushroom on top of the guacamole. Add a handful of arugula leaves on top of the mushroom. Place a slice of tomato and some red onion slices on the arugula. Sprinkle crumbled feta cheese on top of the vegetables. Spread a dollop of sour cream on the top half of the bun and place it on top of the burger to complete the assembly. Serve the Portobello Mushroom Burgers with Chimichurri Guacamole immediately and enjoy!
Prep Time: 20 minutes
Cook Time: 12 minutes
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