Make the most of the summer produce by filling your mushroom burger with grilled peaches and freshly made guacamole.
This recipe is courtesy of Green Kitchen Stories.
Pour olive oil in a small bowl. Add one chopped rosemary sprig, chopped thyme, mashed garlic, freshly squeezed lemon juice, and salt and pepper to taste. Stir to combine.
Roughly chop the avocados, tomatoes, and parsley. Add them to a small bowl with the minced garlic. Squeeze lemon juice over the top. Mash everything together with a fork.
Heat the grill. Clean the Portobello mushrooms by carefully removing dirt from the caps with a kitchen towel or cloth. Use a little water if needed. Pat dry.
Cut the peaches in half and remove the pits.
Use the other rosemary sprig to brush the mushrooms and peaches with the marinade.
When the grill is ready, grill the mushrooms and peaches for about 3-4 minutes on each side, brushing with the marinade once more while they grill.
Slice the buns in half. Place on the grill for 2-3 minutes so they get some color.
Place a large tablespoon of guacamole on the bottom bun. Add pea sprouts, tomatoes, spring onion, 1 mushroom, and 2 peach halves on top. Add the top of the bun, and insert a stick to hold it all together. Serve immediately.