Avocado-Stuffed Portobellos | Experience Life
Before hitting the grill, the portobello mushrooms are marinated in a pinot noir and thyme reduction, extra-virgin olive oil, and honey.
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Cooking tools:
- Grill
- Pot
- Stove
- Spoon
- Airtight container
- Refrigerator
- Measuring cup
- Measuring spoon
- Whisk
- Mixing bowl
- Fork
- Chef's knife
- Cutting board
- Plate
- Pepper mill
Ingredients
- 1 cup pinot noir (or other dry red wine)
- 1 sprig fresh thyme
- 2 tbs. extra-virgin olive oil
- 1 tbs. honey or maple syrup
- 1/2 tsp. sea salt, plus more to taste
- 4 medium portobello mushrooms, stems removed
- 1 large avocado
- 1 clove garlic, minced
- 2 tsp. lemon juice
- Freshly ground black pepper, to taste
- 2 tbs. avocado oil for the grill
- 1/2 cup chopped tomato
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