Houston Raw Vegan Meet-Up Recipes:

Avocado Stuffed Portobellos

This is one of my favorite go-to meals because it’s quick, easy and very filling!….and let’s not forget PRETTY. I don’t know about you but I like pretty food. LOL.

One of the coolest things about this dish is that my ‘happily carnivorous’ husband, as I affectionately call him, requests it often. It’s just THAT good!

Meet us every other week at the Houston Raw Vegan Meet-Up in midtown at Nourish Juice Bar, 1000 W. Gray, HTX 77019 for more fun, quick & tasty recipes & food!

Avocado Stuffed Portobellos (servings: 1)

Bragg Liquid Aminos or Nama Shoyu

1 large Portobello mushroom

1 medium avocado

1/8 tsp sea salt

1/8 tsp garlic powder

1 handful of cilantro

Crushed red pepper (optional)

Balsamic reduction (optional; this is not a raw ingredient)


1. Wash and de-stem mushroom. 

2. Pour Bragg Liquid Aminos or Nama Shoyu into mushroom cap and place in tightly sealed zip lock bag. Place bag in a bowl of hot water to marinate & warm the mushroom while you are preparing additional items below (approx. 5-10 minutes).

3.  In a mixing bowl, mash the avocado and season with sea salt and garlic powder to your liking. I prefer to leave my avocado a  bit chunky but feel free to make it creamy, if you desire.

4. Remove mushroom from ziplock bag and allow excess liquid to drain off.  Place mushroom on a plate; ‘gill’ side up .

5. Scoop all of avocado into mushroom cap.

6.  Sprinkle with cilantro and lightly drizzle Balsamic reduction on top. Sprinkle crushed red pepper (optional).