Thursday, August 9, 2012

Tasty Thursdays: Portobella Mushroom Burger with Avocados

Most people think that in order to keep up that perfect bikini body for the summer pool parties and beach days, they can no longer eat the food that they love. That can’t be farther from the truth! You can turn your relaxing summer nights into fun family events and barbeque your favorite foods without derailing your diet. All you have to do is put a healthy spin on your beloved foods and no one will be the wiser. Everyone loves a good burger at a cookout, am I right? Well why not turn the burgers into Portobello burgers? Portobello mushrooms are known for their meaty texture, so even the men won’t be disappointed.

Portobella Mushroom Burger with Avocados
  • 4 medium portabella mushrooms, stems removed                  
  • 1 medium onion, cut into 1/2 inch slices
  • 3 tbsp olive oil
  • 3/4 tsp salt, divided
  • 1/2 teaspoon ground black pepper, divided
  • 1 avocado, sliced
  • 2 tbsp low-fat yogurt
  • 1/2 tsp minced garlic
  • 4 hamburger buns, lightly toasted
  • 4 roasted red peppers, from a jar
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.
Find the original recipe here:

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