sharing raw, vegan recipes and advice
From Living on Live Food by Alissa Cohen, this recipe is one of my all-time favorites.
3 portobello mushroom caps, stems removed
1 avocado
1 tomato
ΒΌ onion
.125 teaspoon sea salt
Blend avocado, tomato, onion and salt in food processor (or chop finely and mash together) until smooth. Turn mushrooms stem-side up and remove stems. Fill with blended filling.
this sounds delicious!