Portabella Burgers With Avocado Spread Food

PORTOBELLO BURGERS WITH AVOCADO MAYONNAISE

Steps:

• Coat the mushrooms, bell peppers, and onion with cooking spray.
• Grill onion, covered with grill lid, over medium high heat(350* to 400*) 8 minutes on each side. Grill mushroom 5 minutes on each side(or you may roast in a 425*F. oven). Place bell peppers on grill, skin side down, and grill 4-5 minutes or until skin is blistered(if you can't find fresh red bell peppers, you can buy them already roasted in jars). See note.
• Peel the bell peppers, and cut into strips.
• Avocado Mayonnaise: Process all ingredients in a food processor until smooth, stopping to scrape down sides. Cover and chill 2 hours, if desired. Makes 1 cup.
• Spread the avocado mayonniase on cut sides of buns: place on cooking grate, and grill 1 minute. Place mushrooms, bell pepper strips, and onion evenly on bottom halves of buns. Top each with avoado slices and top bun halves.
• Note: To grill onion, push water soaked skewers crosswise through the whole onion at 1/2" intervals. Slice between skewers and place skewered slcies on grill.

PORTABELLA BURGERS WITH AVOCADO SPREAD

Steps:

• Brush mushrooms and onion slices with oil; sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
• Heat large skillet or grill pan over medium heat until hot. Add mushrooms; cook until tender, 8 to 10 minutes, turning once.
• Transfer mushrooms to plate, cavity side up; cover to keep warm. In same skillet, cook onion slices until golden, about 8 minutes, turning occasionally.
• Meanwhile, combine in small bowl, 1/2 of the Avocado, yogurt, garlic and remaining 1/4 teaspoon each salt and pepper; mash until smooth.
• Spoon onions and roasted peppers into mushroom cavities, divided equally. Spread smooth Avocado mixture on bottom of each bun; top each with stuffed mushrooms.
• Top with remaining sliced Avocado. Cover with tops of buns.

PORTABELLA BURGERS WITH AVOCADO SPREAD

Steps:

• Brush mushrooms and onion slices with oil; sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
• Heat large skillet or grill pan over medium heat until hot. Add mushrooms; cook until tender, 8 to 10 minutes, turning once.
• Transfer mushrooms to plate, cavity side up; cover to keep warm. In same skillet, cook onion slices until golden, about 8 minutes, turning occasionally.
• Meanwhile, combine in small bowl, 1/2 of the Avocado, yogurt, garlic and remaining 1/4 teaspoon each salt and pepper; mash until smooth.
• Spoon onions and roasted peppers into mushroom cavities, divided equally. Spread smooth Avocado mixture on bottom of each bun; top each with stuffed mushrooms.
• Top with remaining sliced Avocado. Cover with tops of buns.

PORTABELLA MUSHROOM BURGERS

Steps:

• Cut stems off of mushrooms and place smooth side up in a shallow dish.
• Sprinkle lightly with salt and pepper.
• Prepare the marinade by whisking together the vinegar, oil, basil, oregano, and garlic.
• Pour the marinade over the mushrooms and allow to stand at room temperature for 10 to 15 minutes, turning once or twice.
• Preheat grill to medium-high heat.
• Place the mushrooms on the preheated grill, reserving the marinade for basting
• Grill mushrooms for 5 to 8 minutes per side, basting frequently with marinade.
• During the last 2 minutes of grilling, top with cheese.
• Serve with the whole wheat rolls and condiments of your choice.