Ingredients:
4 medium portabella mushrooms, stems removed1 medium onion, cut into 1/2 inch slices
3 tbsp olive oil
3/4 tsp salt, divided
1/2 teaspoon ground black pepper, divided
1 avocado, sliced
2 tbsp low-fat yogurt
1/2 tsp minced garlic
4 hamburger buns, lightly toasted
4 roasted red peppers, from a jar
Directions:
Brush mushrooms and onion slices with oil; sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
Heat large skillet or grill pan over medium heat until hot. Add
mushrooms; cook until tender, 8 to 10 minutes, turning once. Transfer
mushrooms to plate, cavity side up; cover to keep warm.
In same skillet, cook onion slices until golden, about 8 minutes, turning occasionally.
Meanwhile, combine in small bowl, 1/2 of the avocado, yogurt, garlic and
remaining 1/4 teaspoon each salt and pepper; mash until smooth.
Spoon onions and roasted peppers into mushroom cavities, divided
equally. Spread smooth Avocado mixture on bottom of each bun; top each
with stuffed mushrooms.
Top with remaining sliced avocado. Cover with tops of buns.