29 4 / 2012
I decided to really up my raw food intake and making up by a few notches for the next few weeks – and quite possibly forever – so, you’l be seeing a LOT of easy and delicious raw food recipes coming my way.
This scrumptious portobello is a great, quick and easy spring dish that everyone is sure to enjoy.
WHAT YOU’LL NEED: (yields 2 super happy and stuffed mushrooms)
- 2 portobello mushroom caps
- 4 tbs Braggs Apple Cider Vinegar (note: you can get this at any health food store…oh, and their website makes me smile for many reasons)
- 1 large avocado
- 1 large tomato
- 1 garlic clove
- 1/4 cup extra virgin olive oil
- 3 large basil leaves
LET’S START STUFFIN’!:
- Wash each mushroom throughly and place them down on a plate stem side up.
- Drizzle 2 tbs of apple cider vinegar over the mushroom cap making sure to place some on the plate so that it’s nicely marinating in it.
- Take your avocado, slice in half and wit your knife, gently tap the pit with the blade until it’s nice and stuck to the pit and twist. (The pit should come out rather easily, but do be careful whole doing this.) With a spoon, remove the meat of the avocado from the skin, and on a cutting board dice into small squares.
- Stuff each avocado with equal parts of diced avocado.
- Take your large tomato and dice it into small cubes and place equal parts (about 1/2 cup) on top of the avocado in each mushroom cap.
- In a small cup or bowl, pour 1/4 cup olive oil and with a garlic press, squeeze one large garlic clove in with the oil. Gently stir with a fork and drizzle over each stuffed mushroom.
- Top with basil, serve with a small salad and enjoy!
Photo reply with your stuffed portobello mushroom creation!
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