Chanda and I have been making this dish for about 6 and a half years now. This is our “go to” when we need a fast and simple lunch amongst the chaos of work. This is our “go to” when we have to feed hundreds of people at weddings and need to whip up a gluten free + vegan + vegetarian meal! Well HELLO?!?! Can it get any better? We often have full blown meat eaters asking where their portobello is- yep it will make you a believer! Plus the California gals in us just love any excuse to bust out the avocado- YUM! Let’s get cookin’
Smash avocado and add sea salt and lemon juice…..
Dunk portobello into water and fully submerge…
Roll portobello around in cornmeal until completely coated. Next fry up in heated olive oil…
Once both sides are crispy it’s time to remove, pat dry with a paper towel and pile high with fresh avocado mixture!
- 2 cups cornmeal
- 2 pinch salt
- 2 pinch pepper
- 4 whole portobello mushrooms
- 2 whole avocados
- 1 whole lemon
- 3 tbsp olive oil
- 3 cups water
Heat olive oil in frying pan. Pour cornmeal, salt and pepper in bowl. Remove mushroom cap. Dunk mushroom in water fully submerged. Roll mushroom in cornmeal until entirely coated. Fry in heated olive oil. Meanwhile smash avocado and sprinkle with sea salt and squeeze lemon juice. Once portobello is crisped on one side flip to crisp on other side. Once both sides are crisped remove and pat dry with paper towel. Plate and pile high with smashed avocado mixture. Garnish and enjoy!