National Avocado Day is on Tuesday, July 31, and whether or not you plan on celebrating the holiday, Food Network star Katie Lee, who cohosts The Kitchen, has got a veggie-filled dish that’s worth trying!
Lee, 36, shared her mushroom avocado melt recipe with Us Weekly and swore it’s delicious enough to turn even the biggest meat-lover into a “veggie fanatic.”
“The rich, hearty flavor of portobello mushroom caps are a dynamite alternative to the traditional burger,” the Beach Bites With Katie Lee host said.
The recipe is super-adaptable too, meaning with a little shuffling of the ingredients, it can also be made into a fall favorite. As Lee explained, “This versatile recipe could easily transition into fall by adding caramelized onions, butternut squash and goat cheese!”
If you’re not ready to say goodbye to summer just yet, Lee also told Us some of her go-to Labor Day favorites. “Labor Day means grilling outside!” she said. “I love adding that smoky, grilled flavor to all of my favorites, from grilled chicken to veggies and fresh seafood.”
She added, “Creating fun sliders and sandwiches with a delicious grilled base is the perfect versatile option for summer into fall – you can take your toppings from summer favorites to savory, rich fall flavors with ease. Every great sandwich starts with a great bun and my absolute favorites are Sara Lee Artesano Bakery Buns and Rolls – they’re quick, simple and work perfectly with all my favorite recipes!”
Speaking of recipes, take a look at what’s needed for Lee’s avocado melt below:
Katie Lee’s Mushroom Avocado Melt
Makes 4 servings
Mushroom Avocado Melt
•4 Sara Lee Artesano Bakery Buns
•1/4 cup Italian dressing
•Juice of 1 lemon
•1 tbsp Worcestershire sauce
•4 portobello mushrooms, wiped clean with stems removed
•4 slices Muenster or Swiss cheese
•1 red onion, thinly sliced and brushed with olive oil
•2 avocados, thinly sliced
•1 tomato, sliced
•1/2 head iceberg lettuce, finely shredded
Red Pepper Aioli
•1/2 cup mayonnaise
•1 tbsp freshly squeezed lemon juice
•1/2 jar of roasted red bell peppers, finely chopped
•1 garlic clove, minced
- In a dish, combine Italian dressing, lemon and Worcestershire sauce. Add mushrooms, and toss to coat. Refrigerate at least 1 hour (or overnight, if desired).
- Preheat a grill or grill pan to medium heat. Grill mushrooms 10 minutes on each side, then top with cheese, and let melt. Grill onions simultaneously 2 to 3 minutes on each side, until tender.
- Place buns on the grill to toast lightly.
- Make the red pepper aioli by combining all ingredients in a small bowl and folding them together.
- To build the sandwich, spread the top half of each bun with aioli. On each bottom half, place a mushroom, some red onions, avocado slices, a bit of lettuce, sliced tomato, and the top half.
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