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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7 Comments
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Guacamole = daily staple. Looove that portabello/guacamole combination!
By VeggieGirl on 10.10.09 5:17 pm | Permalink
Oh my God, this looks AMAZING! I absolutely adore guacamole and on a big beautiful portobello….WOW.
By Koko on 10.11.09 11:10 am | Permalink
Two of my favorite foods combined–looks delicious!
By Mel on 11.12.09 10:38 am | Permalink
I would’ve never thought of combining guacamole with mushrooms but they sound great together!
By Cookie on 12.30.09 2:13 pm | Permalink
Beautiful! What a great idea. I can tell that this is one of those recipes that will be on my mind until I try it out. Portabellas and guacamole are a couple of my favorite foods.
By Carrie on 12.31.09 7:09 am | Permalink
[...] Mushrooms with Avocado, Eggs, and Pico de Gallo Source: Adapted from sweetonveg.com to serve [...]
By Portabella Mushrooms with Avocado, Fried Eggs, and Pico de Gallo « Our Life in Food on 01.11.10 6:54 am | Permalink
I might try this raw and just marinate the mushroom instead of cooking it
Thanks for the amazing recipe.
By Elena Lipson on 02.02.10 5:56 pm | Permalink
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