Rating4.5/5 (from 2 ratings)4.5
3 portobello mushroom caps, stems 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.
Holistica's ThoughtsBy holistica
From Living on Live Food by Alissa Cohen, this recipe is one of my all-time favorites.
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