Avocado-Stuffed Portobellos
Before hitting the grill, the portobello mushrooms are marinated in a pinot noir and thyme reduction, extra-virgin olive oil, and honey.
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
STEP 1
Place the wine and thyme in a small pot and bring to a boil over high heat. Boil until the liquid is reduced to 1/4 cup, about four minutes. Remove from the heat and whisk in the olive oil, sweetener, and salt.
STEP 2
Use a spoon to carefully scrape the gills from the mushroom caps, taking care to support the rims with your fingers. Place the mushroom caps in a storage container and pour the wine mixture over them. Gently turn to coat, then cover and refrigerate for at least one hour, or overnight.
STEP 3
Preheat the grill to medium-high. Mash the avocado in a medium bowl, then stir in the garlic and lemon juice. Season with salt and pepper to taste.
STEP 4
When the grill is hot, oil the grate. Place the mushroom caps on the grate, gill side down. Grill for about two minutes, until the mushrooms are softened. Turn the caps and grill for two to three more minutes.
STEP 5
Transfer the mushrooms to a plate, then divide the avocado mixture among them, and spread to fill the caps. Sprinkle with chopped tomato and serve.
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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Robin Asbell is a Minneapolis-based recipe developer and cookbook author.
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