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
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.
Print This Recipe (PDF)
Click the button below to download the printable PDF.
You do not have any notes. Add some here. Notes are private and are only visible to you.Add New Note