Avocado-Stuffed Portobellos
Ingredients
- 1 cup pinot noir (or other dry red wine)
- 1 sprig fresh thyme
- 2 tbs. extra-virgin olive oil
- 1 tbs. honey or maple syrup
- 1/2 tsp. sea salt, plus more to taste
- 4 medium portobello mushrooms, stems removed
- 1 large avocado
- 1 clove garlic, minced
- 2 tsp. lemon juice
- Freshly ground black pepper, to taste
- 2 tbs. avocado oil for the grill
- 1/2 cup chopped tomato
Directions
For more plant-based grilling recipes, see “Vegan Grill Recipes“.
Photos: Andrea D’Agosto; Prop Styling: Alicia Buszczak; Food Stylist: Paul Jackman
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