Since my husband became vegan, I have had to come up with creative ways to fill the belly and titillate the tastebuds. AND don’t forget that I want my food to flirt with you before you dive in and I do that by make the meal look absolutely mouthwatering.
Have any Portobello mushrooms? Let’s get cooking!
You will need:
– 4 large portobello mushrooms
– 1 small onion
– 1 avocado
– fresh baby spinach leaves (or any greens you prefer)
– peppadews for some fire
– vegetable oil
Pre-heat your oven at 180C. Place baking paper or foil on your oven tray.
Clean the portobello mushrooms with a quick wipe off a paper towel. Rinsing with water might make them too “soggy”.
Remove the stem and black gills. Discard the gills, but keep the stems for later.
Brush the portobello mushrooms with oil and season with salt and pepper. Place rounded part down, so that the cleaned area is open and pop them in the oven for 30 – 40 minutes.
While your mushrooms are grilling, you can prepare your fillings/toppings.
Chop the onion and stems into small pieces. Fry them in a pan with a dash of oil. You can play around here with some seasoning like mushroom/onion stock cubes, salt, garlic or even a bit of chilly. Once fried to a nice brown color, keep aside for your topping/filling.
Cut open your avocado, place in a bowl and mash. Add a bit of salt, pepper and lemon juice (really just a splash). Thin slices work well too. Really up to your tastebuds.
Rinse your fresh baby spinach leaves, but make sure you dry them well before using.
Chop your peppadews into smaller pieces.
Slide your grilled mushrooms onto plates. Layer your toppings with onion & stems on the bottom, avocado in the middle & top it off with spinach & peppadews.
We like to have them open with the goodies on top. However, you can use the mushrooms as your “burger buns” and the goodies become fillings.
Fries, salad or corn on the cob works well as a side dish.
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