Portobello Mushroom Burgers with Chimichurri

Swap the usual burger bun for flame-grilled portobello mushrooms, layered with creamy avocado and a herb-packed sauce.We headed up to Loch Goil in the Scottish Highlands with Finnish stylist and photographer, Riikka Kantinkoski, to cook her Portobello Mushroom Burgers with Chimichurri in Ooni 3 using the Skillet.

Ingredients

Makes 2 burgers

Burgers

4 portobello mushrooms, stalks removed2 cloves of garlic, sliced4 tablespoons (80ml) olive oil1 avocado, halves scooped outHandful mache (lamb’s lettuce)1 tablespoon black sesame seedsSea salt, to tasteBlack pepper, to taste

Chimichurri

5fl oz (150ml) olive oil2oz (50g) mint, finely chopped2oz (50g) cilantro (coriander), finely chopped2oz (50g) parsley, finely chopped3 cloves garlic, minced3 tablespoons (50ml) red wine vinegarJuice of 1 lemonSalt, to tasteBlack pepper, to taste

Method

In a bowl, combine all the chimichurri ingredients together. Mix well until combined and set aside.Preheat your Ooni pizza oven to 572°F (300°C). You can check the temperature inside your oven quickly and easily using the Ooni Infrared Thermometer. Place your Skillet in your oven to preheat the pan. You can also make this recipe using the Sizzler Pan or Grizzler Pan.

Remove the Skillet from the oven and add half of the olive oil and half of the garlic, then return the Skillet to the oven to warm up the oil.Season the mushrooms with salt and pepper to taste, stud with the remaining garlic and drizzle over the remaining olive oil.Remove the Skillet from the oven and place the mushrooms in the Skillet, then return to the oven to grill the mushrooms. Depending on the size of the mushrooms, you may need to grill them in batches. Grill the mushrooms until browned on one side, then remove the pan from the oven, flip the mushrooms over, and return to the oven to keep grilling.Once the mushrooms are cooked, remove the Skillet from the oven. On a plate, arrange a bed of mache and lay a mushroom top side down on top of the mache. Spoon over the chimichurri, layer with an avocado half and salad cress, and sprinkle with half the black sesame seeds. Top with another mushroom to make a mushroom ‘burger’. Repeat with the remaining mushrooms to make the second burger.