Avocado is one of my favorite vegetable (or fruit, depends of what side you are on!). The flesh is so delicious and juicy… And this green color… So appetizing and delicate!
The issue with avocado is that this beautiful green color can turn green in a few minutes if you don’t season it correctly.
Lemon juice is usually the best way to keep the color bright but I also recommend to serve it last minute on your table. Another trick is also to keep the stone when you store the avocado by itself. I usually make my guacamole with lemon juice and leave one or two stones. The color stays bright and green.
I always mix my avocado with scallions when I make guacamole. Scallions really give a very delicate spicy taste and add some crunchiness to the very soft avocado texture.
Olive oil is also a most when making guacamole or with any dish that includes avocado. The salty flavor of olive oil enhances the taste of avocado. I can eat an avocado with crackers or even with nothing as long as I have olive oil on it.
Finally, ginger is another good ingredient for a subtil combination with avocado. I like it grated or in powder.
If you are looking for a quick recipe that will impress your guests, here you are! The mini portobello are used as cups and that’s very nice!
The mix of the two vegetables is one of my favorite because of the opposite color, flesh texture and taste! One is green the other brown; one if soft and creamy the other more dense, one is earthy and the other more meaty (with an earthy taste…).Print
Easy vegan appetizer
- 8 mini portobello cups
- 1 avocado
- 2 leaves of scallions
- 1 tbsp of grated or powdered ginger
- 1 tbsp of olive oil
- Salt & pepper to taste
- 1 lemon juice
- Wash and peel the portobello cups.
- Add to parchment paper hole up and bake for 15 minutes at 450F.
- Let cool.
- Mash avocado with olive oil, ginger lemon, and sliced scallions.
- Present cups in plate and add guacamole with a spoon.
- Decor with tomatoes, pine nuts and salad.