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.