Rating5/5 (from 1 ratings)5
3 portobello mushroom caps, stem removed
.125 teaspoon sea salt
Blend avocado, tomato, onion and salt in food processor (or chop finely and mash together) until smooth. Turn mushrooms stem-side up and remove stems. Fill with blended filling.
Vtrawgirl's ThoughtsBy vtrawgirl
From Living on Live Food by Alissa Cohen, this recipe is one of my all-time favorites. I even made it for a Sample Saturday for the Co-Op I used to work at.
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