For the portobellos:
4 portobellos, tops scored
4 tbsp olive oil
2 tbsp balsamic vinegar
3 cloves garlic, minced
1/2 tsp salt
1/4 tsp pepper
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For the salsa:
2 ripe avocado, chopped
2 tbsp chopped fresh parsley
2 tbsp chopped fresh cilantro
1/2 red onion, minced
1/2 tbsp capers, chopped
1/3 cup crumbled feta cheese
1/2 tsp salt
1/4 tsp pepper
1 tsp lemon zest
Juice of 1/2 lemon
1 tbsp olive oil
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Sunflower seeds, for topping
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1️⃣Preheat the oven to 425. 2️⃣Mix the oil. Add the olive oil, balsamic vinegar, garlic, salt and pepper to a small bowl. Mix to combine. 3️⃣Place the portobellos onto a plate, then spoon a spoonful of the oil over the top and brush to coat. Next, spoon a spoonful over the bottom and brush to coat. 4️⃣Heat a large oven-safe sauté pan over medium-high. Add a drizzle of olive oil then add the mushrooms with the stem side up. Sear the tops for 2-3 minutes then flip. Add the pan to the oven and roast for 17-20 minutes. Flip again after 13 minutes or so. 5️⃣While the portobellos roast, make the salsa. Add the avocado, parsley, cilantro, onion, capers, feta, salt, pepper, lemon zest, lemon juice and olive oil. Mix to combine. 6️⃣Slice the portobellos into slices, then place them on a plate. Top with the salsa and sunflower seeds.
#recipe #mushroom #healthy