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
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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!
