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