*Stuffed Portobello Mushroom Caps

I love simplicity in the kitchen and this creation right here is just that! The "meatiness" of the portobello mushrooms are just so satisfying and filling that you may be planning on eating this meal the next day too! Feel free to be creative with adding whatever spreads you like (ie. hummus, olive tapenade, pesto, etc.)!

Yield: 4 mushroom caps
You will need:
For the guacamole:
-2 ripe avocados
-Juice of 1 lime
-pepper
-optional additions: pineapple, mango, cilantro, red onion, jalapeños, etc.
For the mushroom caps:
-4 portobello mushrooms
-2 cups of alfalfa sprouts
-any other toppings you desire!
Directions:
1. Blend the guacamole ingredients together until you reach the consistency you desire and set aside
2. Scoop out the underside of each mushroom to make room for your filling (eat whatever you scoop out!)
3. Smear a generous portion of the guacamole on the underside of each cap and top with the sprouts and anything else you would like. Enjoy!

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