This portobello mushroom cap filled with tomatoes and guacamole is a dish so scrumptious (and simple), it would feature on my dream menu if I owned a restaurant.

RECIPE FOR ONE

  • olive oil
  • salt, to taste
  • 1 portobello mushroom, stem and gills removed
  • wedge of lemon
  • 1/2 or one avocado, mashed with olive oil, salt and squeeze of lemon juice

Sauté mushroom (sprinkled with salt) in a splash of olive oil in pan for 5-8 minutes (or grill 8-10 minutes), turning mushroom over once about 1/2 way through. Remove from heat and fill inside of mushroom with three slices of tomato, then top with guacamole. Garnish with a few pieces of diced tomatoes. Ennnjoy!

“The ability to simplify means to eliminate the unnecessary so that the necessary may speak.” ~ Hans Hofmann

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Hi, I'm Jennifer. Sweet On Veg is a blog full of inspiration, food, and beauty. It's the place where I share my delicious discoveries.

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