Name: Cheesy Portobello "Smash" Burger with Avocado, Sprouts & Romaine Salad
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ (3 oz) pkgs alfalfa sprouts; 3 avocados; 1 (227 g) block mozzarella cheese; 6 caps portobello mushrooms; 1 ½ heads romaine lettuce; 6 tomatoes; 6 whole grain buns or rolls; black pepper; Dijon mustard; extra virgin olive oil; honey; ketchup; mayonnaise; salt; smoked paprika; white wine vinegar

Cheesy Portobello "Smash" Burger with Avocado, Sprouts & Romaine SaladCheesy Portobello "Smash" Burger with Avocado, Sprouts & Romaine Salad — a 40-minute dinner recipe with 16 ingredients, serving 6.Ingredients

1 ½ (3 oz) pkgs alfalfa sprouts

3 avocados

1 (227 g) block mozzarella cheese

6 caps portobello mushrooms

1 ½ heads romaine lettuce

6 tomatoes

6 whole grain buns or rolls

black pepper

Dijon mustard

extra virgin olive oil

honey

ketchup

mayonnaise

salt

smoked paprika

white wine vinegar

Instructions

Place mayo, ketchup, and spices in a small bowl. Whisk to combine the special sauce and set aside.

Wash and dry the fresh produce.

Remove stems from portobello mushrooms. Place on a large plate, drizzle with oil, and season with salt and pepper on both sides.

Preheat a large skillet over medium-high heat.

Once the skillet is hot, working in batches if necessary, add mushrooms, cap-side down. Cook until starting to soften, about 3 minutes. Flip and continue to cook, occasionally pressing down with the bottom of a spatula, until golden underneath, 2-3 minutes more.

While the mushrooms are cooking, place oil, vinegar, Dijon, honey, and salt in a large bowl. Whisk to combine the dressing and set aside.

Thinly slice cheese.

When the mushrooms are golden underneath, flip once more and top with cheese. Continue to cook until cheese melts and mushrooms are fork-tender, 3-4 minutes more. Remove from heat.

Meanwhile, chop (or tear) lettuce into bite-sized pieces. Add to the bowl with the dressing.

Slice three tomatoes crosswise into thin rounds; medium dice remaining tomatoes. Place slices on a clean large plate and add diced tomato to the bowl with the lettuce and dressing; toss to combine the salad.

Halve and pit avocados; using a spoon, scoop out the flesh and slice lengthwise into thin slices. Add to the plate with the tomato.

Toast buns if desired.

Spread special sauce over the bottom half of each bun; top with cheesy portobellos, then layer with tomato, avocado, and sprouts. Close with the top half of each bun. Serve with salad on the side and enjoy!

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