Foodie Friday - Marinated Portobellos with Fresh Avocado Salsa & Gazpacho Salad
It's Friday again and it's been another scorching week of record breaking high temperatures at RFR Headquarters in Tulsa, OK.  I've been keeping busy trying to come up with healthy and delicious meals that my dad (and husband) will enjoy that don't require turning on the oven or the stove. I've been going back through some of my old tried and true recipes and found a couple that are ideal to share with all of you for this week's Foodie Friday.

The following is something I put together a couple of summer's ago for Raw Food Rehab's 11 Week Total Health & Wellness Initiative - Revealing Your Inner Rawk Star. I like it because it is a really easy main course and it makes good use of some of the wonderful fresh produce that is abundantly available this time of the year. If you can find fresh organic corn, adding some cut kernels into the avocado salsa is extra yummy!
This is also a great dish to take to a party - just use baby bello mushrooms instead of the large portobello for bite size appetizers!

Marinated Portobellos with Fresh Avocado Salsa
Marinating portobellos and warming them in a dehydrator, if desired, concentrates their flavor while still keeping them moist. Avocado Salsa is a perfect filling to compliment the portobello’s earthy quality.

For the Portobellos:
4 large Portobello mushrooms, stems & dark inner fins removed
1 tablespoon cold pressed organic olive oil
½ teaspoon fresh lime juice
1 teaspoon coconut aminos or nama shoyu
1 clove garlic, finely minced
Freshly cracked pepper
1 teaspoon fresh cilantro leaves, chopped
In a small bowl, whisk together the oil, coconut aminos or nama shoyu, lime juice, garlic, pepper and cilantro leaves. Brush the marinade onto the mushrooms. Allow the mushrooms to sit at room temperature, covered, or place into a dehydrator to warm for at least an hour (115 degrees F). Once the mushrooms have fully absorbed the marinade and softened, stuff with the Fresh Avocado Salsa.

For the Fresh Avocado Salsa
4 Roma tomatoes, seeded and chopped
2 scallions, white & green parts, chopped
1 small red onion, finely chopped
1 small jalapeno or Serrano chile pepper, seeded and finely chopped
1 ripe avocado, peeled, seeded and diced
1 lime, juiced
½ teaspoon Himalayan salt
Freshly cracked pepper to taste
¼ cup fresh cilantro leaves, chopped

Combine all ingredients in a medium mixing bowl and stuff int the prepared portobellos to serve.

Earlier this week I also shared the recipe for Gazpacho Salad and it is a great accompaniment to the Marinated Mushrooms above!
Gazpacho Salad
For the Salad:
1 ripe heirloom or beefsteak tomato, cut into 1/3 inch slices
1 large organic cucumber, peeled in strips and cut in slices
3 large button mushroom, sliced
1 medium bell pepper, seeded and cut into rings (color of your choice)
2 slices of red onion, separated into rings
2 handfuls of torn leaf lettuce
Handful fresh parsley, chopped for garnish

For the dressing:
½ cup fresh tomatoes, chopped
1 tablespoon apple cider vinegar
1 clove garlic
1 teaspoon Coconut Aminos or Nama Shoyu
1 teaspoon Dijon mustard
¼ teaspoon paprika
Sea salt & freshly cracked pepper to taste

Add the dressing ingredients to a blender and emulsified. Transfer to a lidded jar with a lid.
On chilled salad plates, lay out a bed of torn lettuce greens and layer with tomato slices, cucumbers, mushrooms, bell pepper rings and red onion. Spoon dressing over the salad and garnish with fresh parsley.

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