- 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
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.
Makes 4 vegetarian portabella mushroom burgers.
Each portabella burger provides:
338 calories, 10 grams protein, 19 grams fat, 36 grams carbohydrate
See also: Avocado nutritional information