Dinner Tonight: Portobello Mushroom 'Burgers' Recipe

• 4 large portobello mushrooms, stems removed
• 1 tablespoon olive oil
• Coarse salt and ground pepper
• 1 ripe avocado, pitted, peeled, roughly chopped
• 1 medium shallot, peeled and minced
• 1 tablespoon fresh lemon juice
• 4 soft rolls, split horizontally
• 1 beefsteak tomato, cored and thinly sliced

1. Preheat oven to 425 degrees. In a roasting pan or rimmed baking sheet, toss mushrooms with oil, 1/2 cup water, and a pinch of salt and pepper. Arrange stem-side down and cover loosely with foil to allow some steam to escape. Roast for 30-45 minutes, until the mushrooms are tender.
2. When the mushrooms are nearly done, combine the avocado, shallot, lime juice, and a pinch of salt and pepper in a bowl. Mash thoroughly into a paste.
3. Toast rolls, and place mushroom on bottom half. Top with avocado mixture and tomato.

portobello mushrooms, olive oil, salt, avocado, shallot, lemon juice, rolls, tomato

Taken from www.seriouseats.com/recipes/2009/07/dinner-tonight-portobello-mushroom-burgers-vegetarian-recipe.html (may not work)