Avocado and tomatoes stuffed Portobello
- 6 Portobello mushrooms
- 2 medium avocados
- half a lemon juice
- 1 onion
- 200 g of cherry tomatoes
- fresh coriander
Break out the stem of the large Portobello mushrooms, rinse under running water and place on a baking sheet.
Spread the inside of the cap with a little oil and grill for 10 minutes.
Cut the avocado into cubes and squeeze lemon juice over it.
Add the finely chopped onion and quartered cherry tomatoes and sprinkle with fresh coriander.
Put the grilled mushrooms in a bowl and fill with vegetables.