Ingredients

The following ingredients have 2 Servings
  • 4 large portobello mushroom caps
  • sea salt
  • black pepper
  • 1 vine-ripe tomato, sliced into 1/3-inch-thick rounds
  • 1/2 jar roasted red peppers
  • 1 medium zucchini, ends trimmed, halved, and sliced lengthwise
  • 1 small red onion, peeled and sliced into 1/2-inch-thick rounds
  • 1/2 jar roasted red peppers, sliced into 2-inch strips
  • 1 avocado, pitted
  • 1/3 cup fresh basil leaves
  • 1 tablespoon fresh lemon juice
  • 1 garlic clove, peeled
  • 1/4 teaspoon sea salt or to taste
  • 4 butter lettuce or romaine leaves, washed and roughly torn

Instruction

  • Preheat oven to 400F.
  • Clean, de-stem, and scoop out the gills of the portobello mushrooms. Place all four, gill-side-down, on a large baking sheet lined with parchment pepper. Sprinkle with the tops with salt and pepper and roast for 20-25 minutes or until tender.
  • At the same time, add the tomatoes, zucchini, and red onion to a pan lined with parchment paper, and sprinkle with sea salt and black pepper. Bake alongside the mushrooms for 20-25 minutes or until tender, flip halfway through and season other side of veggies with black pepper and sea salt.