When it comes to mushrooms, either you love them or hate them.
I have always loved throwing some portobello's on the grill in times past, but lately, I have been trying some pretty creative things with them, and as always, with the objective of creating something delicious, using ultra-healthy quality ingredients. The best of both worlds.
I'm gonna be posting all my portobello concoctions as I try them, but my first, this avocado and walnut over a large portobello is "the bomb".
Avocado and Walnut Portobello Mushroom (optional cheese)
2 large Portobello Mushrooms
2 leeks, sliced
1 clove garlic, pressed
grass fed butter
optional grass fed cheese
2 avocados, peeled and chopped, use blender/food processer for a smoother avocado spread
1 teaspoon chopped fresh rosemary
1 tablespoon lime juice
1/4 teaspoon Pink Himalayan Salt
3 tablespoons chopped walnuts
2 tablespoons Organic olive oil
spice of choice to garnish (I perfer fennel cuz' for me it eliminates the 'bloating' that comes with cheese, if you know what I'm trying to say)
Remove stems from the mushroom.
Melt grass fed butter in a large skillet over medium heat; add garlic and leeks and saute. Remove from heat, and cool.
Stir together avocado, finely chopped rosemary and lime juice in a bowl. Add garlic/leek mixture.
If using cheese, press cheese into mushroom caps; top evenly with avocado mixture. Sprinkle with walnuts, and drizzle with olive oil. Place on rack in a broiler pan.
Place on covered grill or bake at 400F for 5 minutes; cover cooking container with lid or loosely with aluminum foil, and bake 5 more minutes. Serve immediately. Garnish with favorite spice. ~dw~
<<<<<<<<<<<<click on the photo on the left or click here to see all my recipes in