It's Meatless Monday here today! It is also mushroom season, which means you will have no problem finding portobello mushrooms. This avocado portobello pizza seriously tastes like pizza, no joke. So why should you incorporate mushrooms into your diet? Mushrooms are one of the only natural sources of vitamin D. Other than vitamin D; portobello mushrooms are also packed with copper and selenium.
- 2 portobello mushrooms
- 1 Tablespoon + 2 teaspoon extra-virgin olive oil
- 1/2 yellow onion
- 1 plum tomato
- 1 garlic clove
- A pinch of salt
- 1 avocado
- 1/2 cup shredded Mexican cheese
- 1 Tablespoon fresh parsley, chopped
- 1 Tablespoon fresh basil, chopped
Preheat oven to 400F.
Remove stems from mushrooms. Using the edge of a spoon, scrape and remove the gills. Wipe the inside clean using a paper towel.
Drizzle 1 teaspoon extra-virgin olive oil inside of each mushroom.
Place mushroom on a baking sheet.
In a skillet, on medium-low heat up 1 Tablespoon extra-virgin olive oil.
Chopped 1/2 yellow onion and sauté for 1 minute.
Chop 1 plum tomato, add to onions.
Add 1 minced garlic to skillet, add a pinch of salt and give it all a good stir.
Turn off the heat, and add 1 avocado chopped to the mix.
Divide onion mix in half, and fill in the mushrooms.
Sprinkle 1/2 cup shredded cheese on top of the onion mix.
Bake for 12 minutes, and then broil for 3 minutes.
Sprinkle each mushroom pizza with 1 Tablespoon chopped parsley and basil.