MUSHROOMS
3-4 large portobello mushrooms
1/3 cup balsamic vinegar
1/4 cup olive oil
1/2 tsp cumin
1/2 tsp black pepper
1/4 tsp smoked paprika
3 cloves garlic (minced)
CILANTRO AVOCADO TOPPING
1 1/2 cups cilantro
3 cloves garlic (minced)
1/4 tsp red pepper flake
3-4 Tbsp olive oil (extra virgin when possible)
3 Tbsp lemon juice
1/2 tsp each sea salt and black pepper
1 small ripe avocado (cubed or mashed)
INSTRUCTIONS
Mix ingredients for the portobello mushroom (minus the mushroom) in a bowl.
Place the portobello mushrooms in a ziplock bag and pour the mixture in the bag.
Grill or cook in a pan for 2 minutes on each side. Mix the ingredients for the cilantro avocado topping in a separate bowl.
Place the mushrooms on a plate and top with cilantro avocado topping.
