Portobello Mushroom Burgers
Servings
4-6
Servings
4-6
Ingredients
Seafood-Avocado Portobello Mushroom Burgers
Spinach-Cheese Portobello Mushroom Burgers
Instructions
Seafood-Avocado Filling
  1. Remove brown gills from the undersides of mushrooms using a spoon; discard gills. Remove stems, reserve for another use if desired. Melt butter in a large skillet over medium heat; add leek & garlic, & saute until tender. Remove from heat; cool.
  2. Gently combine mashed avocado with next 7 ingredients in a medium bowl; stir into cooled leek mixture.
  3. Dip round side of mushroom caps into Italian dressing; drain slightly. Arrange rounded sides down in a foil baking dish. Sprinkle parmesan cheese evenly into mushroom caps; then top evenly with seafood/avocado mixture, pressing filling to compact slightly. (Can be made 6 hours ahead. Cover & refrigerate if making in advance.)
  4. Preheat oven or barbecue to 350 F. Combine Asiago & mozzarella cheese; sprinkle mushrooms with cheese mixture. Place foil baking dish with mushrooms in oven or on barbecue. Bake until tender & filling begins to brown, about 35 minutes. If necessary, cover loosely with aluminum foil so tops don’t burn. Serve on slightly grilled Ciabatta buns. Serves 6
Spinach-Cheese Filling
  1. Remove brown gills & stems from mushrooms. Dip round side of mushroom caps in Italian dressing; arrange, rounded side down, in a foil baking pan. Preheat oven or barbecue grill to 400 F.
  2. Place spinach in a microwave safe bowl, sprinkle with a few drops of water & microwave on high for one minute. Chop cooked spinach; mix with cheddar & cottage cheese, garlic powder, onion powder, red pepper flakes, salt & pepper. Spread spinach mixture onto prepared mushroom caps.
  3. Bake in oven or on barbecue until mushrooms are tender, about 12 minutes. Nice served on slightly grilled wholewheat buns. Serves 4