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Portabella Mushroom Burgers with Chimichurri Guacamole


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Rate this recipe 4.3/5 (9 Votes)


  • Chimichurri Guacamole:
  • 4 Large portabella mushrooms
  • 2 tablespoons olive oil
  • 4 slices Pepper jack cheese
  • 4 hamburger buns
  • 1/2 cup chopped parsley
  • 1/2 cup chopped cilantro
  • 1 clove garlic minced
  • 1 tablespoon red wine vinegar
  • 1/4 cup olive oil
  • Salt and pepper
  • 1 avocado
  • 1/2 Roma tomato, diced
  • 1/4 teaspoon cumin
  • 1/4 teaspoon lime juice
  • Pinch of salt


Servings 4
Adapted from


Step 1

Chimichurri Guacamole:
In a bowl, combine parsley, cilantro, garlic, vinegar, oil and salt and pepper to taste. Stir until combine and let refrigerate until ready to use.

Preheat grill. Gently scrub mushroom caps. Drizzle olive oil over each side of mushroom. When grill is ready, grill mushrooms for 3-4 minutes per side.

Meanwhile, mash avocado. Stir in diced tomatoes, cumin, lime juice and salt.

In the last minute of cooking, cover mushrooms with Pepper Jack cheese and grill until cheese has melted.

Right before serving, combine chimichurri sauce and guacamole, stirring until completely blended. Generously top each burger with guacamole mixture. Enjoy!

Serves 4


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