Inspiration: I sometimes run across a recipe that’s been on the blog for years (like this one) that I never returned to after first making it. With how much I love to cook, I sometimes just get overzealous with new recipes and forget about the tried and true. Since we’ve been really busy around here lately, I’ve been making it a point to go through the blog and focus on remaking and remaking again all of the recipes that we already love. While new foods are great, I think it’s also important and so nice to have an arsenal of reliable recipes up your sleeve.
What We Loved: There aren’t many foods that can’t be improved by stuffing them with avocado. Right? And in this particular recipe, the earthy, hearty flavor of the mushroom really pairs quite beautifully with the light, fresh avocado. It’s rather an unexpected but delicious combination. Rich but light, earthy but herbal and fresh. With a good touch of salt (always necessary to really bring out the flavor of the avocado, in my opinion) and some chopped citrusy cilantro, this is a simple meal that works well for lunch or dinner (or breakfast, come to think of it).
Tips: These are great as a light main course, but I imagine that they’d also be wonderful served alongside some simply sauteed chicken breasts or something similar for a meal that’s a little heartier. They pair really well with fried eggs, and I’ve also served them alongside refried beans and pico de gallo salad for a meal with more of a Mexican twist. You can go a lot of different directions with this one!
Portabella Mushrooms Stuffed with Avocado
Source: Slightly Adapted from Sweet on Veg
2 large portabella mushroom caps
Cilantro, chopped, for garnish
1. Heat a good pat of butter in a saute pan and add the mushroom caps. Cook, flipping occasionally, until most of the water is released from the mushrooms and they start to brown, about 10 minutes.
2. Mash the avocado in a bowl with a good pinch of salt.
3. Serve the mushrooms topped with the avocado and garnished with cilantro.