Caprese Avocado “Cheeseburgers”

(from Lucianolinda’s recipe box)

Source: Arkansas Democrat Gazette-Susan Nicholson

Serves 4 people

Categories: Burgers, Sandwiches, Wraps


  • 4 English muffins
  • 2 Tbsp. shredded mozzarella cheese
  • 1 avocado, sliced
  • 16 fresh basil leaves
  • thinly sliced red onion
  • 2 cups arugula
  • 6 tsp. olive oil, divided use
  • 2 tsp. balsamic vinegar
  • 4 large Portobello mushroom caps
  • coarse salt and pepper


  1. Cut the English muffins in halve lengthwise, and toast. Transfer to a plate, cut-side up. Immediately sprinkle each top half with 2 Tbsp. shredded mozzarella cheese.
  2. On each bottom half, arrange 1/4 of the avocado slices, 4 fresh basil leaves and thinly sliced red onion.
  3. Toss arugula and 4 tsp. olive oil, balsamic vinegar; set aside.
  4. Brush rounded side of mushroom caps with remaining olive oil; sprinkle gill side with coarse salt and pepper. Heat a large skillet on medium-high. Cover and cook mushrooms, gill-side up, 3 minutes. Reduce to medium heat; turn, cover and cook mushrooms 3 more minutes or until cooked through. Place gill-side up on bottom muffin halves. Top with sliced tomatoes and the dressed arugula. Add muffin top and serve.

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