It’s grilling season! Not a big meat fan? While everyone is throwing hotdogs and hamburgers on the grill this summer, wow the crowd by tossing on something that not only tastes absolutely delicious, but looks beautiful too! These Grilled Avocado Stuffed Portabellas are so healthy and so filling, but with no meat and very few carbs! The last thing we feel like doing is being overly stuffed in the summer heat, especially if we’re in our bathing suits! So instead of stuffing yourself, stuff these mushrooms and enjoy a light meal without worrying about feeling full and bloated.
The beauty about these mushrooms is that you can make a bunch and store them for use later in the week. If you’re looking for a heartier meal, simply use these portabella caps as low carb buns for a grilled chicken breast sandwich, or slice and put over a nice big salad…there are so many possibilities! These portabella powerhouses are loaded with tons of EFA’s (essential fatty acids) from the walnuts and avocados to keep your body nourished in the summer heat.
It’s all here for you and ready to go. Each Alli’s Slim Pickins recipe provides detailed ingredients, nutritional information, and step-by-step instructions on how to prepare each mouth-watering meal! Let’s make it happen…
GRILLED AVOCADO STUFFED PORTABELLA
4 Large portabella mushroom caps
4 tbsp Balsamic vinegar
2 Medium avocados, halved and pits removed
2 tbsp Lime juice
1 tsp ea: Garlic powder, sea salt, and black pepper
4 tbsp Walnuts, finely chopped
How to Prepare
- Fire up the grill (if you don’t have a grill, you may use your oven).
- Spray a medium size piece of aluminum foil with non-stick cooking spray (approximately the size of a piece of paper) and put onto a plate for carrying purposes.
- Place the portabella caps, tops down, onto the foil.
- Drizzle 1 tbsp of balsamic around the gills of one mushroom, repeat for all 4 caps.
- In a mixing bowl, scoop the avocado, lime juice, garlic, salt, and pepper and mix thoroughly until smooth and creamy.
- Scoop ¼ of the avocado mixture onto each of the caps and spread to smooth and distribute evenly. Sprinkle 1 tbsp of walnuts on top of the avocado mixture of each cap.
- Carefully transfer the aluminum foil with the caps from the plate to the grill (use both hands). Cook for approximately 15-20 minutes, or until portabellas are browned and tender. Enjoy!
100% TASTE, 0% GUILT
Per portabella cap (recipe makes 4): 262 calories, 6 grams protein, 10 grams carbohydrates, 22 grams fat
If you have any specific requests or would like to share your feedback on the above recipes, please e-mail Allison Frahn at AliFrahn@yahoo.com.