Portobello boats with vegetables, thyme, and avocado-zucchini puree

This is a very tasty and entirely impromptu juicy veggie late lunch.

All you need are two Portobello mushrooms, 1 avocado, 1/2 zucchini, 1 tomato, 1 yellow bell pepper, a tbsp of thyme, 1 lemon, 1/2 cucumber, 1/4 red onion, extra virgin olive oil, cilantro, sea salt, and black pepper.


Boats: Pre-heat the oven to 350F. Place the Portobellos on a baking sheet, cover with chopped tomato, bell pepper, tiny bit of zucchini, and onion, sprinkle a little bit of olive oil, sea salt, and black pepper, and put in the oven for about 30-40 minutes. Once the veggies have released their moisture and the zucchini are soft and soaked with mushroom flavor, you know they’re done!

Puree: While waiting for the veggies to cook, chop up one avocado, 1/2 zucchini, 1/2 cucumber, add cilantro, the juice from one lemon, and some black pepper. Put in a blender and puree until you have a creamy, thick consistency.

Place your Portobello boats on a plate and cover with some of the pureed goodness. The result is a nice balance between the crunchy, sweet veggies and the lemony bite of the avocado-zucchini puree. Enjoy!



5 thoughts on “Portobello boats with vegetables, thyme, and avocado-zucchini puree

  1. Lee says:

    There is literally no reason to call the avocado puree “pesto” – no garlic, no basil, no nuts, no olive oil, I could go on forever. Since it has avocado and cilantro in it, perhaps you could call it guacamole puree instead.

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