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Smokey “Bacon” Roasted Portobello Mushrooms with Creamy Avocado {vegan, gluten-free, grain-free}

Anyone that even barely knows me could probably tell you that I have a vegetable addiction.

No, really.

I would happily take a bowl of steamed broccoli over dessert any day (…except for dark chocolate, but that’s another story).

However, of all the vegetables I love, there’s always been one I consider to be hit or miss: mushrooms. When perfectly carmelized with onions and bell peppers, they turn into a flavorful dish that makes me swoon. But cook them too long or too short, and you’re in for a soggy, watery mess. Gross.

Fortunately, I’ve expanded my mushroom repetoire quite a bit recently thanks to my CSA delivery forcing me to do so. Rather than go the usual stove-top saute route with my recent abundance of portobellos, I decided to roast them in the oven with a smokey twist.

And since I now live in avocado land (aka LA), of course I just had to mash a perfectly ripe avocado on top to balance out the rich flavor of the mushroom’s marinade. How Californian of me.

Roasted Portobello Mushroom "Bacon" Burger with Avocado

[via Pic Stitch & Instagram (@kabochavore) ]

Smokey “Bacon” Roasted Portobello Mushrooms with Creamy Avocado

Vegan, gluten-free, grain-free

Serves 1

  • 1 large portobello mushroom caps
  • 1.5 TBS Tamari (gluten-free soy sauce)
  • 1 TBS apple cider vinegar
  • 1/2 tsp chili powder
  • 1/4 tsp smoked paprika
  • stevia (or maple syrup), to taste
  • 1 avocado, mashed
  1. Clean the portobello by removing the stem and using a spoon to scoop out as much of the gils as possible. Lightly rub the top of the cap with a brush or papertowl to remove any dirt. (You can use a little water, if you’d like, but it’s generally not recommended for mushrooms.)
  2. In a bowl large enough to fit the mushroom cap, combine tamari, apple cider vinegar, chili powder, and smoked paprika. Add stevia or maple syrup to taste. (The marinade shouldn’t be overly tart or sweet; we’re going for a sweet & salty, almost bacon-y flavor.)
  3. Place cleaned portobello in the bowl and coat it with the marinade as much as possible. Marinate for as long as desired. (I’ve done anywhere from 30 minutes to overnight. The longer the marinade, the richer the flavor.)
  4. Preheat oven to 425*F. (Alternatively, you could just place it on the grill.)
  5. Roast in the oven for 25 minutes, flipping at the half-way point. (Note: it would take a shorter amount of time on the grill.)
  6. Top with mashed avocado and enjoy.

*Note: if you particularly like portobellos, you can double the marinade recipe and use two portobellos instead of one. Place the mashed avocado between to two mushrooms to create a vegan burger of sorts. It’s delicious!

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