Because Cake Is Sooo 1789
Anyone that even barely knows me could probably tell you that I have a vegetable addiction.
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.
[via Pic Stitch & Instagram (@kabochavore) ]
Smokey “Bacon” Roasted Portobello Mushrooms with Creamy Avocado
Vegan, gluten-free, grain-free
*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!