Ivy Larson's Grilled Portobello Mushrooms Topped With Avocado Salad
Recipe Courtesy Ivy Larson, Adapted From 'The Whole Foods Diet Cookbook'
Preheat a grill or grill pan to medium-high.
Drizzle the mushrooms with olive oil and season with salt and pepper.
Grill mushrooms until fork-tender, about 3 to 4 minutes per side.
Remove portobellos from grill and set aside.
In a large bowl, gently toss together the avocados, onion, mozzarella, and red peppers.
Add the lemon juice and flax oil, and season with salt and pepper to taste.
Pile the avocado salad evenly on top of the mushroom caps.
Serve at room temperature.