portabella burgers with avocado spread the summer favorite just got a little more gourmet. serves 4 ingredients 4 medium-sized portabella mushrooms (about 4 ounces each), stems removed 1 medium onion, cut in 1/2-inch slices 3 tablespoons olive oil 3/4 teaspoon salt, divided 1/2 teaspoon ground black pepper, divided 1 fully ripened Hass Avocado from Mexico, halved, pitted and sliced 2 tablespoons low-fat plain yogurt 1/2 teaspoons minced garlic 4 whole grain hamburger buns, toasted 4 jarred roasted red pepperso instructions - Brush mushrooms and onion slices with oil; sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. - Heat large skillet or grill pan over medium heat until hot. Add mushrooms; cook until tender, 8 to 10 minutes, turning once. - Transfer mushrooms to plate, cavity side up; cover to keep warm. In same skillet, cook onion slices until golden, about 8 minutes, turning occasionally. - Meanwhile, combine in small bowl, 1/2 of the Avocado, yogurt, garlic and remaining 1/4 teaspoon each salt and pepper; mash until smooth. - Spoon onions and roasted peppers into mushroom cavities, divided equally. Spread smooth Avocado mixture on bottom of each bun; top each with stuffed mushrooms. - Top with remaining sliced Avocado. Cover with tops of buns. Yields 4 servings. Per Serving 338 calories, 10 grams protein, 19 grams fat, 36 grams carbohydrate
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