Portobello Burger with Chimichurri Guacamole and Sautéed Sweet Onions and Mini Peppers


  • 4 portobello mushrooms
  • 1/4 cup balsamic vinegar
  • 2 T liquid aminos or soy sauce
  • 1/2 cup packed fresh parsley
  • 1/2 cup packed fresh cilantro
  • 2 cloves fresh garlic
  • 1 avocado
  • 1/2 t sea salt
  • 2 T lemon juice
  • 2 T water
  • For Sauteed Onion & Peppers
  • 1 large sweet onion, sliced
  • 2 mini peppers, seeded and sliced
  • Coconut oil or water


  1. Wash portobellos well and remove stems

  2. Place in bowl or small casserole dish with the smooth mushroom tops down and gills up

  3. Pour vinegar and aminos/soy sauce over gills

  4. Marinate at least 1/2 hour or all day

  5. Once marinated, grill or sautée mushrooms until soft and juicey

  6. In a small food processor place parsley, cilantro, and garlic and pulse until coarsely chopped

  7. Add avocado, sea salt, lemon juice, and water and pulse until it resembled your new favorite guacamole

  8. Melt a little coconut oil, or place a little water in a non-stick pan and sautée onion and mini peppers until soft and fragrant

  9. To assemble: Toast your favorite bun (gluten free if you wish!). Slather a thick coating of Chimichurri guacamole on the bottom of your bun, put a portobello mushroom on top, and layer it up with sautéed onions and peppers, lettuce and tomato. Chow down and enjoy your weekend

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