Christie’s Mediterranean Smashed Avocado on Roasted Portobello Mushrooms

Mediterranean Smashed Avocado on Roasted Portobello Mushrooms

This recipe combines many of my favourite ingredients: Mediterranean flavours, mushrooms and buttery ripe avocados. It also happens to be vegan, paleo, gluten-free and dairy-free. Avocado is rich in vitamin C, which is needed to properly absorb iron from plant sources, such as the baby spinach used here. But the best thing? A light meal means there’s plenty of room for dessert or a shared cheese platter!

Serves: 4

=R1=

Mediterranean Smashed Avocado on Roasted Portobello Mushrooms

By: Christie Connelly

This delicious Mediterranean dish is vegan, paleo, gluten-free and dairy-free! Yum!


Servings

Prep time

Cook time

Recipe


Ingredients

  • 8 large Portobello mushrooms
  • 2 tbsp olive oil, plus extra to garnish
  • 1 tsp sumac (or paprika)
  • Salt & pepper, to season
  • 2 large ripe avocados
  • ½ roasted capsicum, finely diced (from a jar or deli counter)
  • 8 green Sicilian olives, pitted & finely chopped
  • Juice & zest ½ lemon
  • 1 tbsp chopped flat-leaf parsley
  • 4 handfuls baby spinach leaves

Method


  • Preheat oven to 200ºC.
  • Place mushrooms on paper-lined baking tray. Drizzle with olive oil and sprinkle with sumac. Roast for 15 mins until golden and tender.
  • Remove, season with salt and pepper and keep warm in low oven.
  • Meanwhile, make smashed avocado by scooping avocado flesh into large bowl. Add capsicum, olives, lemon juice and zest and parsley. Season with salt and pepper and roughly mash with a fork to combine. Be sure to leave some chunky bits of avocado for texture; you don’t want a puree, so don’t go overboard with the mashing.
  • To serve, scatter spinach leaves on plates then place 2 mushrooms on top of each other and dollop avocado smash on top.
  • Drizzle with extra olive oil. Serve with toast on the side to make it more substantial, if you like.

  

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Christie Connelly

Christie Connelly

Christie publishes the popular Australian food blog Fig & Cherry featuring healthy, family-friendly meals and sweet treats with mouth-watering photography to match. Christie draws recipe inspiration from her Hungarian and Lebanese heritages, her travel adventures and, of course, the amazing fertile soil of the Northern Rivers with its abundance of local organic fruits, vegetables, delicious native produce and healthy free-range-reared animals. Her passion is educating parents, grandparents and carers how to shop for, prepare and cook healthy, nutritious food and to encourage children to enjoy it as well.

You May Also Like

Wellbeing & Eatwell Cover Image 1001x667 (68)

Thai Sweet Potato Sticks

Wellbeing & Eatwell Cover Image 1001x667 (67)

Crispy Buttermilk Chicken Ribs with Zingy Red Slaw

Wellbeing & Eatwell Cover Image 1001x667 (66)

Cinnamon Doughnuts

Wellbeing & Eatwell Cover Image 1001x667 (65)

Thai-Style Chicken Golden Bags