Picobello Portobello

13242326_1151392921571476_143253370_oThis is one of the first recipes I made and thought ‘this one I’ll use for my blog one day’, way before I started my blog. I made it so many times and I just love it. It’s very filling, healthy and sooo creamy! This is definitely one of my favourite recipes, though I must admit, I have a lot of favourites. I just love food, haha!
I also think this recipe works very well before or after an intense work out. Full of protein and it’ll fuel you up again in no time. But it’ll also do really well as a lunch, together with some nice crispy lettuce on the side. And I don’t know about you, but I love raw mushrooms, what means, if you leave out the tofu and the oven, you could easily turn this into a raw meal. Great for detoxing!

13234626_1151392878238147_1079407431_oServes: 2

2 portobellos mushrooms
1 big avocado
1 clove garlic
1 tsp lemon juice
salt/pepper (to taste)
100 gr tofu
1/8 tsp turmeric
1/8 tsp cayenne pepper
salt/pepper (to taste)
olive oil
spring onion (chopped)

-Preheat the oven at 200C.
-Crumble the tofu together with a bit of olive oil, the turmeric, the cayenne pepper and a bit of salt and pepper in a frying pan and fry this for about 5 min on high fire.
-In the meantime put the avocado, the garlic, the lemon juice together with some salt and pepper in a food processor (or use a fork) until smooth.
-Cut out the stalks of the mushrooms and fill them with the avocado mixture. Crumble the tofu on top and put them in the oven for about 15 min.
-Serve the on some fresh lettuce and sprinkle some spring onion on top.

13241711_1151392938238141_1923754777_oDo you like mushrooms and avocado? Then I’m very sure you’ll like this! Are you going to try this recipe? From the oven or raw? Please let me know or show me by using #PlanetManel on Instagram. Thank you! X


2 thoughts on “Picobello Portobello

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