Who’s ready for a fun little recipe that even the pickiest eater will enjoy?
Portobello mushroom recipes are so tasty (and hearty without weighing you down).
These simple stuffed portobello mushrooms are filling yet light.
If that makes any sense.
No grains, no additives, no gluten, no dairy, no soy.
Just a whole lotta flavor and real food.
I’ve always loved Portabello mushrooms. They’re so chewy and tasty and hearty and fun.
Don’t ya think?
They’re a great base for this easy recipe.
Just fill the cavity of the mushroom caps with mashed avocado, sea salt and pepper then top with a handful of peppery arugula and sweet apples and top it all off with sunflower seeds and fresh lemon zest along with a drizzle of olive oil and freshly squeezed lemon juice.
And that’s it.
They’re ready to eat and bite into like a burger.
This is one of those fun finger-foods that you can feel like a kid eating again. I particularly love eating with my hands. Am I 5 years old? Well, maybe but I do love it. I hate utensils but I use them so that I look like a human being in public. Ha.
Anyway, try these mini bella salads.
They’re so cute and fun.
And I want you to have fun with your food.
This is a flavorful fall recipe you can feel good about diving into.
Try to buy everything organic. Here’s why: The Benefits of Eating Organic.
- 4 large portabello mushrooms,stems removed
- 1 large, ripe avocado, peeled, pitted and mashed
- ¼ tsp. ground cumin
- sea salt and pepper, to taste
- 2 cups fresh arugula
- 2 large organic apples, diced
- 1 Tbsp. freshly squeezed lemon juice
- 2 Tbsp. olive oil
- 2 Tbsp. white balsamic vinegar
- ¼ tsp. fresh lemon zest
- Fill mushroom cavities with mashed avocado using a spoon to fill entire inside surface. Sprinkle with ground cumin, sea salt and pepper. Add arugula and apples on top of the mashed avocado then drizzle with lemon juice, olive oil and vinegar.
- Garnish with lemon zest and serve.