MEATLESS MONDAY Jamaican Street Food Frenzy!

Preheat the grill to medium-high heat.

Clean the portobello mushrooms and remove the stems.

In a bowl, combine jerk seasoning, olive oil, lime juice, minced garlic, and grated ginger.

Brush the jerk marinade generously over both sides of the mushrooms.

Slice the bell pepper and red onion into strips.

Place the marinated mushrooms on the grill, cooking for 5-7 minutes per side until tender and charred.

While the mushrooms are grilling, sauté the bell pepper and red onion in a skillet over medium heat until softened, about 5 minutes.

Remove the mushrooms from the grill and let them rest for a few minutes.

Toast the buns on the grill for 1-2 minutes until golden.

Assemble the burgers by placing the grilled mushrooms on the buns.

Top with sautéed bell pepper and red onion, sliced avocado, diced tomato, and lettuce.

Garnish with fresh cilantro and a squeeze of lime juice.

Serve immediately with extra lime wedges on the side.

Equipment Needed

Spice Level:

Dietary

Allergens