Grilled Portobellos with Avocado Salsa

The rich meaty flavor of grilled portobello mushrooms pairs deliciously with the cool easy-going salsa made with seasonal veggies and herbs.

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3.5 by 3 people

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  • Makes: 8 servings
  • Prep: 15 mins
  • Grill: 8 mins

Grilled Portobellos with Avocado Salsa

Reviews (0)

3.5 by 3 people

Rate This!

Directions

  1. Cut off mushroom stems even with caps; discard stems. Lightly rinse mushroom caps. Gently pat dry with paper towels. Combine vinegars, olive oil, and red pepper in a bowl. Reserve 1/4 cup vinegar mixture for salsa.
  2. Grill mushroom caps directly over medium heat for 8 to 10 minutes or until tender, turning and brushing once with the remaining vinegar mixture halfway through grilling.
  3. For salsa, combine the reserved vinegar mixture, the avocado, tomato quarters, green onion, crumbled bacon, and cilantro in a medium bowl.
  4. Slice the mushrooms about 1/2 inch thick. Spoon the salsa over mushroom slices. Makes 8 servings.

From the Test Kitchen

Prepare the salsa up to 2 hours before the party.

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Nutrition Facts (Grilled Portobellos with Avocado Salsa)

  • Per serving:
  • 124 kcal ,
  • 9 g fat
  • (2 g sat. fat ,
  • 3 mg chol. ,
  • 65 mg sodium ,
  • 7 g carb. ,
  • 4 g fiber ,
  • 5 g pro.
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