Guacamole portobello mushroom

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This portobello mushroom cap filled with tomatoes and guacamole is a dish so scrumptious (and simple), it would feature on my dream menu if I owned a restaurant.


  • olive oil
  • salt, to taste
  • 1 portobello mushroom, stem and gills removed
  • wedge of lemon
  • 1/2 or one avocado, mashed with olive oil, salt and squeeze of lemon juice

Sauté mushroom (sprinkled with salt) in a splash of olive oil in pan for 5-8 minutes (or grill 8-10 minutes), turning mushroom over once about 1/2 way through. Remove from heat and fill inside of mushroom with three slices of tomato, then top with guacamole. Garnish with a few pieces of diced tomatoes. Ennnjoy!

The ability to simplify means to eliminate the unnecessary so that the necessary may speak. ~ Hans Hofmann

Guacamole = daily staple. Looove that portabello/guacamole combination!

Oh my God, this looks AMAZING! I absolutely adore guacamole and on a big beautiful portobello.WOW.

Two of my favorite foods combinedlooks delicious!

I wouldve never thought of combining guacamole with mushrooms but they sound great together!

Beautiful! What a great idea. I can tell that this is one of those recipes that will be on my mind until I try it out. Portabellas and guacamole are a couple of my favorite foods.

[] Mushrooms with Avocado, Eggs, and Pico de Gallo Source: Adapted from to serve []

I might try this raw and just marinate the mushroom instead of cooking it 😉

Thanks for the amazing recipe.

[] This version also looks mighty tasty! []

Mmmm two wonderful veggies beautifully combined. I can not wait to try this

[] Guacamole Portobello Mushroom. CLICK HERE. []

Yummy thanks for sharing.

I can imagine how creamy this would taste. Being a vegetarian I often incorporate portobello mushrooms into my burgers and rice dishes but I never thought of this! Excited to try it, thanks for sharing.