This delicious and totally satisfying dish is quick and easy to make and packed full of protein from the avocados.  This dish is also flexible and you can pretty much stuff your mushrooms with any leftovers of vegetables, beans, rice & pasta that you have left over.  The important part of creating a delicious dish is to add flavoursome herbs and spices.

Serves 6


6 portobello mushrooms, skin peeled gently
4 ripe avocados
1/2 cup fresh coriander
1/4 cup sun-dried tomatoes, sliced
Salt & pepper to taste
1/4 tsp chilli flakes
Juice from 1 lime
Optional:  toasted sliced almonds
Optional:  grated vegan cheese (I use Violife)


  1. Pre-heat oven at 180C
  2. Place the mushrooms on a flat baking tray and spray with some sunflower oil
  3. In a bowl, empty the flesh of the avocados and mash chunkily
  4. Add salt, pepper, lime juice, coriander & sun-dried tomatoes.  If you are using nuts and cheese, add now
  5. Scoop avocado on top of mushrooms, sprinkle with chilli flakes and bake in the oven for about 20 minutes
  6. Best enjoyed with a green leaf salad (watercress, rocket & spinach is great) with a drizzle of balsamic vinegar and freshly ground pepper


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