Ingredients

The following ingredients have 2 Servings
  • 2 portobello mushrooms, (stems removed, cleaned out)
  • 1 Tbsp extra virgin olive oil, (+ 2 tsp)
  • ½ yellow onion, (chopped)
  • 1 plum tomato, (chopped)
  • 1 clove garlic, (minced)
  • 1 pinch salt
  • 1 avocado, (chopped)
  • ½ cup Mexican blend cheese, (shredded)
  • 1 Tbsp fresh parsley, (chopped)
  • 1 Tbsp fresh basil, (chopped)

Instruction

  • Preheat oven to 400F.
  • Remove stems from mushrooms. Using the edge of a spoon, scrape and remove the gills. Wipe the inside clean using a paper towel.
  • Drizzle 1 teaspoon extra-virgin olive oil inside of each mushroom and place mushrooms on a baking sheet.
  • In a skillet over medium-low heat up 1 Tablespoon extra virgin olive oil.
  • Chop 1/2 yellow onion and sauté for 1 minute.
  • Chop 1 plum tomato and add to onions.
  • Add 1 minced garlic to skillet and a pinch of salt then give it all a good stir.
  • Remove from heat and add 1 chopped avocado to the mix.
  • Divide onion mix in half and fill in the mushrooms.
  • Sprinkle 1/2 cup shredded Mexican cheese on top of the onion mix.
  • Bake for 12 minutes then broil for 3 minutes.
  • Sprinkle each mushroom pizza with 1 Tablespoon chopped parsley and basil.