Good Morning America Recipes

Ivy Larson's Grilled Portobello Mushrooms Topped With Avocado Salad

Recipe Courtesy Ivy Larson, Adapted From 'The Whole Foods Diet Cookbook'

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Barbecue meals that won't bust your diet.
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Servings:6-8
Difficulty: Easy
Cook Time: min

Ingredients

  • 8 portobello mushroom caps, wiped clean with a damp cloth
  • 1/3 to 1/2 cup extra virgin olive oil, for liberal drizzling
  • Unrefined sea salt, to taste
  • Ground pepper, to taste
  • 2 firm Hass avocados, finely chopped
  • 1/2 cup red onion, finely chopped
  • 1 pound ball fresh mozzarella, finely chopped
  • 1/2 cup jarred roasted red peppers, drained and finely chopped
  • 1/2 lemon, juiced
  • 1 tablespoon flax oil (such as Barlean's)
  • 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.


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