"How You Get the Girl" with Avocado Pasta Stuffed Portobello Mushrooms
Author: 
Recipe type: Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 2 portobello mushroom caps
  • 1 tsp. olive oil
  • 1 large tomato, sliced
  • 2 avocados
  • ½ lime, juiced
  • 1 c. parsley, loosely packed
  • ¼ c. nutritional yeast
  • 1 small sweet potato
  • Pinch of cajun
  • 6 oz. uncooked spaghetti (gluten-free if desired)
  • Cracked black pepper to taste
  • Sea Salt to taste
Instructions
  1. Preheat oven to 425 F.
  2. Finely julienne sweet potato into thin strips, pat dry with paper towel, toss them with some olive oil and cajun, and put them on a parchment-lined baking sheet in the oven for 10-15 minutes stirring every 5 minutes.
  3. Preheat large non-stick skillet with olive oil on a stovetop on medium heat.
  4. While waiting for skillet to heat up, take a spoon and scrape off the "gills" of the portobello mushrooms.
  5. Once skillet is heated, add in minced garlic and sauté until brown. Put the garlic on top of the flat side of the portobello mushrooms.
  6. Place the portobello mushrooms upside down (scraped side up) for 15 minutes with the lid on. Crack in black pepper and sea salt to taste.
  7. lace portobello mushrooms upside down. (scraped side up) for 15 minutes.
  8. While waiting for mushroom to bake, cook spaghetti al dente according to package instructions.
  9. Mash the avocados, add in lime juice, parsley, and nutritional yeast in a small bowl.
  10. Mix the avocado mixture with the spaghetti until evenly coated (it's way easier if you use your hands)
  11. Slice a large beefsteak tomato into slices. Place a few tomato slices onto the portobellos mushrooms.
  12. Pile the spaghetti generously on top of the portobello mushroom caps, along with sweet potato crisps.
  13. Serve immediately!
Recipe by Radiant Rachels at https://radiantrachels.com/avocado-pasta-stuffed-portobello-mushrooms/