These Portabella Burgers with Chimichurri Guacamole are a delicious vegetarian burger option packed with flavor. The grilled portabella mushrooms are juicy and smoky, while the Chimichurri Guacamole adds a zesty and creamy kick to the burger. It's a perfect choice for a meatless BBQ or a satisfying weeknight dinner.

Ingredients: 4 large portabella mushroom caps. 2 tablespoons olive oil. Salt and black pepper to taste. 4 burger buns. 4 slices of Swiss cheese. 1 cup arugula leaves. 1 large tomato, sliced. Chimichurri Guacamole:. 2 ripe avocados, peeled and pitted. 1/4 cup fresh cilantro, chopped. 1/4 cup fresh parsley, chopped. 3 cloves garlic, minced. 1/4 cup red onion, finely chopped. 2 tablespoons red wine vinegar. 2 tablespoons olive oil. 1 teaspoon cumin. Salt and black pepper to taste. Juice of 1 lime.

Instructions: Preheat your grill to medium-high heat. Brush both sides of the portabella mushroom caps with olive oil and season with salt and black pepper. Place the mushroom caps on the grill and cook for about 4-5 minutes per side until they are tender and have grill marks. During the last minute of grilling, add a slice of Swiss cheese to each mushroom cap and cover the grill to melt the cheese. While the mushrooms are grilling, prepare the Chimichurri Guacamole. In a bowl, mash the avocados until smooth. Stir in the cilantro, parsley, garlic, red onion, red wine vinegar, olive oil, cumin, salt, black pepper, and lime juice. Mix well. Toast the burger buns on the grill for about 1-2 minutes until they are lightly toasted. To assemble the burgers, spread a generous amount of Chimichurri Guacamole on the bottom half of each bun. Place a grilled portabella mushroom cap with melted Swiss cheese on top of the guacamole. Add arugula leaves and tomato slices. Top with the other half of the bun. Serve the Portabella Burgers with Chimichurri Guacamole hot and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes