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!

Serves 2
Prep time: 15mins
Cook time: 10mins

For Mushrooms
4 large Portobello mushrooms
2 tbsp balsamic vinegar
2 tbsp olive oil
1 tsp cumin
1 tsp smoked paprika
Pinch of sea salt
Black pepper
2 garlic cloves, crushed

Avocado Salsa
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


Avocado on Kumara Toast
Avo Nibbles
Asian Avocado Salad Bowl
Fresh Salads
Corn Fritters With Avocado Salsa
Main Meals