Portobello Mushrooms with Garlic and Avocado

  • Author: Loving It Vegan
  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Total Time: 25 mins
  • Yield: 2-4


Portabello mushrooms baked with crushed garlic and spices and then smothered in creamy avocado. Makes an ideal appetizer.


  • For the Mushrooms:
  • 4 Portabello Mushrooms
  • 4 Cloves Garlic
  • Sprinkle of Garlic and Herb Spice
  • Sprinkle Sea Salt
  • Sprinkle Black Pepper
  • For the Avocado Topping:
  • 2 Avocados
  • Sprinkle Sea Salt
  • Sprinkle Black Pepper
  • More Black Pepper


  1. Preheat the oven to 350 degrees fahrenheit (180 degrees celsius).
  2. Cover a baking tray in parchment paper.
  3. Crush the garlic cloves on top of the mushrooms.
  4. Sprinkle sea salt, black pepper and garlic and herb spice generously on top of each mushroom.
  5. Place the mushrooms on the baking tray and put into the oven to bake for 20 minutes.
  6. While the mushrooms are baking prepare your avocado.
  7. Slice the avocados in half, scoop out the seeds and scoop the flesh into a bowl.
  8. Mash with a fork.
  9. Add sea salt and black pepper to taste.
  10. When the mushrooms are cooked remove from the oven.
  11. Tip off any excess water from the cooking process that has collected on top of the mushroom onto the plate.
  12. Add a thick layer of avocado to the top of each mushroom.
  13. Add more black pepper.
  14. Serve with fresh bread or basmati rice.

  • Category: Appetizer
  • Cuisine: Vegan


  • Serving Size: 1 Mushroom with Avocado
  • Calories: 142
  • Sugar: 2.6g
  • Sodium: 163mg
  • Fat: 11.5g
  • Saturated Fat: 1.6g
  • Carbohydrates: 9.9g
  • Fiber: 6.1g
  • Protein: 3.5g