Katie Lee’s Must-Have Mushroom Avocado Melt

There’s so much flavor in this towering grilled veggie burger creation, you won’t miss the meat.

30+ Minutes


  • 4 Sara Lee® Artesano™ Bakery Buns
  • ¼ cup Italian dressing
  • Juice of 1 lemon
  • 1 tablespoon Worcestershire sauce
  • 4 Portobello mushrooms, wiped clean and 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
  • ½ head iceberg lettuce, finely shredded
  • Red Pepper Aioli (recipe follows)


  1. 1. 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).
  2. 2. 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 as well.
  3. 3. Make the Red Pepper Aioli. Combine all ingredients in a small bowl, and fold together.
  4. 4. 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.