If you’re a fan of mushrooms then I’m guessing that like me you’re probably head over heels in love with the almighty portobello mushroom.
And if this is the case then portobello mushrooms perfectly baked in the oven with crushed garlic and spices and then stuffed with avocado and topped with black pepper is a very exciting prospect for an appetizer.
May even cause you to experience a bona fide joy spasm.
There is a little secret to this recipe and that is, don’t hold back on the spice. Mushrooms can be fairly bland if they’re not spiced and avocado can be fairly bland if it’s not spiced, so the two together, without spice, is bland city. But with spice" Bland turns into the bomb diggity!
So don’t be shy with those spice shakers!
This recipe takes me back. All the way back to 2006 when Jaye and I had just moved in together, into a totally gorgeous minimalist apartment in Cape Town (it didn’t have a kitchen, just a sort of ‘corridor’ with a sink) with wide open spaces and massive amounts of natural light. And in spite of our lack of a formal ‘kitchen’, we cooked up a storm in that corridor. And this is one of the recipes we dreamed up in that space. We were fully into the minimalist vegan cooking. Baked butternut stacks with portobello mushrooms and avocado were another fave. Will have to do that one soon too! (#upcomingrecipes)
This dish is ideal as an appetizer, and you can serve it as is, or with some basmati rice on the side or fresh baked bread.
This is ideal to soak up the very flavorsome water that collects on top of the mushroom as it cooks. You pour that out onto the plate before stuffing it with mashed avocado. And this water is yum!
You will love these mushrooms for their awesome texture and the garlicky, salty, spiciness blended with the avocado creaminess.
If you try this recipe, pop back here and let us know how it went by rating it and leaving a comment. We’d lov...