Portobello Mushroom Burger with Avocado Chimichurri Sauce

This has to be one of my favorite meat free dishes that I have ever had.  It's flavorful and hearty and they are made on the grill...I really love cooking on the grill!  The smoked mozzarella is the perfect fit for these burgers and the peppers and onions are the perfect thing to top it off!

Serves 2 (I doubled the recipe but did not double the sauce and there was more than enough)


  • 2 large portobello mushrooms
  • 1 bell pepper, sliced into rings
  • 1/2 red onion, peeled and sliced into rings
  • large handful of spinach
  • olive oil
  • 1 tsp dried oregano
  • salt and pepper to taste
  • 2 burger buns or 4 large pieces of butter lettuce
  • smoked mozzarella cheese
  • *optional* 2 slices of cooked bacon

*Avocado Chimichurri Sauce*

  • 1 large avocado, peeled and pitted
  • 2 garlic cloves, peeled
  • 1/4 cup olive oil
  • 1/4 cup flat leaf parsley
  • 1/4 cup fresh basil (you could use cilantro if you prefer)
  • juice of 1 lemon
  • 1 tsp red wine vinegar
  • pinch of red chili flakes


Combine avocado, garlic cloves, olive oil, parsley, basil (or cilantro), lemon juice, red wine vinegar and chili flakes in a food processor.  Blend until smooth and set aside. 

Preheat grill to medium high heat.

Remove stems from portobellos, there is no need to remove the gills.  Drizzle both sides with olive oil, salt and pepper and oregano.  Place on the grill and cook for 10 minutes on each side. 

While mushrooms are grilling, heat a drizzle of olive oil in a pan over medium heat.  Add onions and peppers.  Sprinkle with salt and pepper and saute until peppers and onions soften and begin to blacken, takes about 10-15 minutes.  Remove from heat and set aside.

Add smoked mozzarella to the tops of your portobellos and let melt on the grill.  Remove from grill and assemble burgers on your bun or butter lettuce with your chimichurri sauce, onions, peppers and spinach.  


Adapted from Foodie Crush