{"id":2743,"date":"2016-07-15T13:58:40","date_gmt":"2016-07-15T13:58:40","guid":{"rendered":"https:\/\/healthyzesty.com\/?p=2743"},"modified":"2024-10-01T16:55:54","modified_gmt":"2024-10-01T20:55:54","slug":"avocado-salsa-stuffed-portobello","status":"publish","type":"post","link":"https:\/\/healthyzesty.com\/avocado-salsa-stuffed-portobello\/","title":{"rendered":"Avocado Salsa Stuffed Portobello"},"content":{"rendered":"

A deliciously healthy and zesty vegan recipe that will have your guests begging for more!<\/span><\/h4>\n
Light, yet packed with plenty of nutrients, this can be served by itself or next to fish (if you are a fish eater). Otherwise, this is a perfectly balanced vegan recipe that can be added next to a salad or even corn chips (for the extra salsa).<\/h5>\n
Aside from the plethora of antioxidants and phytonutrients\u00a0found in the salsa ingredients, you are getting important health benefits from the use of mushrooms as well, as they are known to protect against many forms of cancers.<\/h5>\n
So, what are you waiting for? Give it a try.<\/h5>\n
It\u2019s a super simple and quick recipe for a warm summer afternoon. You can even pair it with a glass of home-made fresh lemonade (which is what my daughter made while I was making the salsa :)). It was a real treat!<\/h5>\n

Ingredients<\/strong><\/span><\/h4>\n
\u2665<\/span> 4 large portobello mushrooms<\/h5>\n
\u2665 <\/span>1 avocado cut in small cubes<\/h5>\n
\u2665 <\/span>2 tomatoes diced<\/h5>\n
\u2665 <\/span>\u00bd yellow bell pepper and \u00bd red or green bell pepper chopped in small cubes (salsa style)<\/h5>\n
\u2665 <\/span>1 tbs red onion chopped<\/h5>\n
\u2665 <\/span>1 clove garlic finely chopped<\/h5>\n
\u2665 <\/span>A bunch cilantro finely chopped (about a cup)<\/h5>\n
\u2665 <\/span>1 lime (juiced)<\/h5>\n
\u2665 <\/span>1 jalapeno pepper chopped (avoid the seeds and vein if you don\u2019t like it very spicy)<\/h5>\n
\u2665 <\/span>Salt and pepper to taste<\/h5>\n

Directions<\/strong><\/span><\/h4>\n
Heat the grill or oven to 400\u00b0F.<\/h5>\n
Wash the mushrooms\u00a0under water and remove the stem. Dry with a paper towel and sprinkle with olive oil, lime, salt and pepper.<\/h5>\n
Wrap mushrooms in aluminum foil and place them face up on the grill for about 15 minutes. Try not to flip them, so they don\u2019t lose the juice that\u2019s forming while cooking.<\/h5>\n
In the meantime chop all ingredients for the salsa and mix them together in a bowl.<\/h5>\n
Add avocado only at the end of the mixing, so it maintains its integrity and fresh color.<\/h5>\n
Season with lime juice, salt and pepper. Add more lime to taste if necessary. That helps bring out the flavor in the salsa and protects the avocado from turning brown too soon.<\/h5>\n
Remove mushrooms\u00a0from the grill and place them on a plate after carefully removing the foil.<\/h5>\n
Generously spoon the salsa mixture on top of the mushrooms and serve next to a salad or fish for a complete meal or just serve by itself.<\/h5>\n
I personally had 2 servings of portobello and some extra salsa for a complete meal. It was delicious and satisfying. \u00a0And if you have any leftover salsa you can enjoy it with corn chips as well!<\/h5>\n
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