Stuffed Portabella Mushroom Caps with Avocado Salsa2017-12-01
1 large Portabella mushroom
¼ cup onion, diced (optional)
½ cup tomato, diced (optional)
1/8 tsp. sea salt
seasoning or namu
shoyu soy sauce
Wash and de-stem the mushroom. Place stem-side up on a plate.
Mash the avocado, onions, some of the tomatoes and sea salt. Place in the mushroom cap.
Pour soy sauce or Braggs gourmet seasoning lightly over the mushroom cap and on the plate to make sure that the mushroom cap is well marinated. Serve as is or with diced tomato, black olives and sprouts.