Always use organic when possible.
Serves: 8

INGREDIENTS

  • 8 portobello mushrooms, cleaned, gills removed, stems removed
  • 4 Tbsp avocado oil, divided
  • 6 cloves garlic, peeled, minced
  • 2 medium red bell pepper, cleaned, diced
  • 1 3/4 lbs frozen corn, thawed
  • 4 cups zucchini, diced
  • Salt and freshly cracked black pepper to taste

PREPARATION

  1. In a large grill pan over medium-high heat, add 2 Tbsp of the avocado oil.
  2. Clean and remove gills of mushrooms.
  3. Season mushrooms with salt and pepper to taste.
  4. Place mushrooms on grill. Gill side down.
  5. Gently flatten mushroom cap with a spatula.
  6. Grill and mushroom should soften a being to brown. About 2-3 minutes.
  7. Turn mushrooms over and continue to grill.
  8. Mushrooms should become fork tender. About 2-4 minutes.
  9. Remove from grill. Set aside.
  10. In a saute pan over medium-high heat, add remaining avocado oil and heat.
  11. Add garlic and red bell pepper and cook. Stir occasionally. About 2 minutes.
  12. Add zucchini and combine well.
  13. Cook for 2-3 minutes.
  14. Add corn. Combine well and heat completely through. About 1-2 minutes.
  15. Place grilled mushrooms on plate – gill side up. Spoon sauteed vegetables into mushroom caps.
  16. Serve hot.
15 Minute Stuffed Portobello Mushrooms