Portobello Mushrooms & Avocado Salsa
The ultimate brekky, or lunch, or dinner!!! This mouth watering combination is any vegans, celiac or vegetarians dream. Mushrooms being low in calories and cholesterol-free are the perfect replacement for toast. If you eat them, add an egg for extra protein!
Prep time: 15mins
Cook time: 10mins
4 large Portobello mushrooms
2 tbsp balsamic vinegar
2 tbsp olive oil
1 tsp cumin
1 tsp smoked paprika
Pinch of sea salt
2 garlic cloves, crushed
1 avocado, cubed
½ small shallot, finely diced
Good handful flat leaf parsley, roughly chopped
Juice of 1 lemon
Good drizzle of extra virgin olive oil
Salt + pepper
Pinch of chilli flakes
In a bowl add the balsamic, oil, cumin, paprika, salt, pepper + garlic. Mix to combine.
Add the mushrooms and mix the marinade all over the mushrooms. Allow to sit for at least 5mins.
Heat a pan, add a little oil then add the mushrooms. Cook until nice and soft (~15mins).
In the meantime, make the salsa. Add all ingredients to a bowl and gently toss to combine.
To serve, place the mushrooms on the plate then top with the salsa.
Recipe: Two Raw Sisters