Name: Cheesy Portobello Mushroom Burger with Blueberry BBQ Sauce & Salad
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: ¾ cup almonds, sliced; 1 ½ avocados; 3 (170 g) pkg blueberries; ¾ (227 g) block cheddar cheese; 3 cloves garlic; 1 ½ small pkgs grape tomatoes; 3 lemons; 6 caps portobello mushrooms; 1 ½ (142 g) pkg spring mix (mixed greens); 6 whole grain buns or rolls; 1 ½ medium yellow onions; black pepper; brown sugar; chili powder; cumin, ground; Dijon mustard; extra virgin olive oil; ketchup; parsley flakes; salt; soy sauce

Cheesy Portobello Mushroom Burger with Blueberry BBQ Sauce & SaladCheesy Portobello Mushroom Burger with Blueberry BBQ Sauce & Salad — a 45-minute dinner recipe with 21 ingredients, serving 6.Ingredients

¾ cup almonds, sliced

1 ½ avocados

3 (170 g) pkg blueberries

¾ (227 g) block cheddar cheese

3 cloves garlic

1 ½ small pkgs grape tomatoes

3 lemons

6 caps portobello mushrooms

1 ½ (142 g) pkg spring mix (mixed greens)

6 whole grain buns or rolls

1 ½ medium yellow onions

black pepper

brown sugar

chili powder

cumin, ground

Dijon mustard

extra virgin olive oil

ketchup

parsley flakes

salt

soy sauce

Instructions

Wash and dry the fresh produce.

Juice half of the lemons into a blender. (Reserve remaining lemons for the dressing.)

Peel garlic; add to the blender along with blueberries, ketchup, sugar, soy sauce, and spices. Blend on high until very smooth, 1-2 minutes. Set BBQ sauce aside.

Remove stems from the mushrooms and carefully scrape out the gills; place on a large plate.

Peel and slice onions crosswise into ¼-inch thick rings; add to the plate with the mushrooms. Drizzle veggies with oil and season with salt and pepper on both sides.

Preheat a grill pan, outdoor grill, or regular skillet over medium-high heat.

Once the grill pan is hot, working in batches, add the veggies and grill, undisturbed, until tender and lightly charred on one side, 3-4 minutes. (Reserve plate for later use.)

While the veggies are grilling, thinly slice cheese.

When the veggies are charred on one side, flip, then top each mushroom with cheese; continue to grill until veggies are tender and cheese is melted, 3-4 minutes more. Return to the plate and loosely cover with aluminum foil.

Meanwhile, juice the remaining lemons into a large bowl; add oil, Dijon, and spices. Whisk to combine the dressing and set aside.

Halve tomatoes and add to the bowl with the dressing.

Halve and pit avocados; scoop out with a spoon and small dice the flesh. Add to the bowl along with mixed greens and almonds; toss to combine the salad. Set aside.

Toast buns if desired.

Spread half of the BBQ sauce over the bottom half of each bun; layer with mushrooms, onions, and remaining sauce. Close with the top half of each bun.

To serve, divide burgers and salad between plates. Enjoy!

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