Avocado Asiago Portobello Burger

Summer may be over, but the grill is always going and today we're flipping Avocado Asiago Portobello Burger. Crisp, juicy, grilled vegetables piled atop a portobello mushroom cap between layers of irresistible asiago cheese and avocado.

It's my first Meatless Monday post! The one day a week I acquiesce and stand in short-term solidarity with the Dude. I would like to add that he was not always a vegetarian - that lifestyle change came after an extended stay at an ashram, while pursuing his yogi status a few years back. No lie...he is an actual yogi! Not his full-time gig, but a yogi just the same.

With that status came a number of changes for which I was not prepared, nor have I fully accepted. In fact, I sometimes feel duped. You know, like the guy who thinks he snagged a Beyonce, only to find himself unenthusiastically entangled with an Olive Oyl. It's not that Ms. Oyl is lacking or inferior, it's just not what was presented to him at the outset.

In some such cases, one adjusts and embraces and soon come to realize that the Oyl isn't inferior to the Bey.

Adjust and embrace, I have. I even look forward to that day each week when we whip up a meal that rivals those that are accompanied by meat. This is Avocado Asiago Portobello Burger is one such meal.

The texture of the mushroom mimics that of meat, which is enhanced further by grilling it. The crisp peppers add a little crunch to offset the wilted spinach and caramelized onions. Mustard and ketchup need not apply, the avocado asiago chutney has the condiment job covered. Sandwich between multi-grain flatbread, add a side of salad and a cool beverage and you'll have your tastebud believing it's still summer.

I think this Avocado Asiago Portobello Burger is a keeper... and so is the Dude.

Before I leave you I want to tell you about a foodie site I am a little embarrassed to admit I've only recently begun using:

It's like a virtual Recipe Box, which reminds of my ZipList days. Not only will you find an endless supply of delicious meal ideas, you can save them to your personal recipe box! Answering a few questions while setting up your profile will ensure you see recipes that are well-suited to your level of expertise and palate. You can also organize recipes by creating collections for drinks, sides, desserts, breakfast, etc.

To YUM a recipe, here and on your other favourite food blogs, simply click on the YUM social share button. You will find mine at the opening and closing of each post among the other social share buttons. It looks like this:

While you are at it, head on over to the I Sugar Coat It! Yummly page and start YUMMING!!

More Meatless Moments:

Maple Roasted Squash Blender Soup

Kale and Lentil Salad Spoons

Onion Gorgonzola Tart

Avocado Asiago Portabello Burger

Print Recipe

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 30 minutes minutes

Course: Main

Servings: 6

Author: I Sugar Coat It

Ingredients

Avocado Asiago Chutney

• 3 ripe avocados peeled, pitted and sliced
• 1 bunch of garlic scapes washed and chopped
• ¼ cup fresh cilantro
• 1-2 tablespoon olive oil
• aged asiago cheese to taste about ¼ cup
• chili flakes to taste
• sea salt to taste

Burger

• 2 yellow onions sliced and caramelized
• 2 fists full of baby spinach
• 6 portobello mushrooms washed and stemmed
• 2 sweet peppers 1 each of yellow and red, washed, seeded and sliced
• aged asiago cheese large crumbles
• 6 multi-grain flat-bread burger buns

Instructions

Chutney

• Blend all ingredients in a blender until combined. For a chunkier chutney, pulse mixture in a food processor.

Burger

• Caramelize the onions and mix in the spinach at the end to wilt.
• Sprinkle mushroom caps with a little olive oil and grill 3-4 minutes on each side.
• Briefly grill the peppers and buns.
• Assemble and enjoy!

Notes

This is not a traditional chutney - I use the term chutney loosely here.
Garlic scapes have a very short season, usually around June/July. I buy a lot when they are in season and freeze them. You can also find them in the frozen section of most Asian supermarkets.

Tried this recipe?Mention @isugarcoatit or tag #isugarcoatit !