Ingredients

The following ingredients have 4 Servings
  • 4 portobello mushrooms
  • 1 tablespoon olive oil
  • 4 ciabatta buns, halved
  • 1 red pepper, whole
  • 1 red onion, sliced into 1/2″ slices
  • 1 cup spinach
  • salt to season
  • 2 avocado, mashed
  • 1/4 cup fresh cilantro
  • 1 garlic clove, minced
  • 2 tablespoons lime juice
  • 1 tablespoon red wine vinegar
  • 1/4 teaspoon red pepper flakes
  • salt & pepper to taste

Instruction

  • Preheat grill to medium high heat, about 375-400 degrees F.
  • Scoop out insides of portobello mushrooms and remove the stem. (I like to use a spoon to scoop the insides out, it’s easier)
  • Drizzle olive oil over the portobello mushrooms and red pepper. Season with salt.
  • Spray grill grates with cooking spray or rub down with olive oil soaked rag.
  • Place portobello mushrooms, whole red pepper and onion slices on grill.
  • Grill portobello mushrooms for 4-5 minutes per side, the red pepper for 5-6 minutes per side and the onion slices for 3-4 minutes per side. Remove from grill and let rest.
  • When red pepper has cooled down, slice it.
  • Grill the inside of the ciabatta roll halves for 2 minutes, just to slightly toast them.
  • In a small bowl add, avocado, cilantro, garlic, lime juice, red wine vinegar, red pepper flakes, salt and pepper. Mash together.
  • Assemble burgers. To each ciabatta roll add 2 tablespoons of avocado chimichurri, 1/4 cup spinach, portobello burger, red pepper, and red onion.
  • Serve.