Yes, the kids are back at school and your inbox is already full, but make an effort this weekend to revive those soothing holiday feelings with an Argentinian-inspired Portobello Mushroom Burger with Avocado Chimichurri https://bit.ly/2jA31Jp. #vegetarian #burger #avocado #goodforyou #fakeaways
Portobello Mushroom Burger with Avocado Chimichurri
2 large Portobello mushrooms
extra virgin olive oil
salt and freshly ground black pepper
1tsp dried oregano
smoked mozzarella cheese, optional
1 red bell pepper, sliced into ½cm rings
½ red onion, peeled and sliced into ½cm rings
large handful of fresh spinach
1 avocado, peeled and pitted
3 cloves garlic, peeled
¼ cup olive oil
¼ cup flat-leaf parsley leaves
¼ cup cilantro (coriander) leaves
juice of 1 lemon
1tsp red wine vinegar
pinch of red chili flakes
2 pieces flatbread, pitas or 2 soft burger buns
1 Prepare a braai or indoor grill with cooking spray or a drizzle of olive oil and bring to medium-high heat.
2 Stem the clean Portobello caps and drizzle both sides with olive oil. Season with 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.
3 Meanwhile, add a drizzle of olive oil to the red bell pepper and red onion and season with salt and freshly ground black pepper. Heat a large non-stick pan on medium heat and cook the red bell pepper and red onion, stirring occasionally, for 10-15 minutes, or until softened and lightly browned. Transfer to a bowl and then add the spinach to the frying pan and cook for 1-2 minutes, or until the spinach wilts. Turn off the heat and set aside.
4 Spoon the avocado into a blender or food processor with the garlic, ¼ cup olive oil, parsley, cilantro, lemon juice, red wine vinegar and chili flakes. Season with a pinch of salt and freshly ground black pepper. Blend for 30 seconds to 1 minute.
5 Warm the buns or flatbread on the braai or grill. Slather the avocado mixture on the bottom half of the bun or piece of flatbread, then layer with the mushroom cap, half of the spinach, red bell pepper and onion mix. Top with the other bun half and serve.