Ivy Larson's Grilled Portobello Mushrooms Topped With Avocado Salad
Recipe Courtesy Ivy Larson, Adapted From 'The Whole Foods Diet Cookbook'
Barbecue meals that won't bust your diet.
From the kitchen of Ivy Larson
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Servings:6-8
Difficulty: Easy
Cook Time: min
Ingredients
Cooking Directions
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.
Recipe Summary
Main Ingredients: portobello mushrooms, avocados, mozzarella, red peppers
Course: Appetizer/Starter, Side Dish, Vegetable
Watch: Healthy Fourth of July Picnic
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