Approximate cooking time: 15 minutes
Serves 4
Ingredients:
- 8 portobello mushroom caps
- 1 large eggplant
- avocado
- fresh cilantro
- olive oil
- 2 teaspoons ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
Directions:
- Set the oven to 450 degrees F.
- Using a paper towel, wipe clean the mushroom caps. Remove the stem. Brush the mushroom caps on both sides with olive oil and season the underside with salt and pepper. Set them on a baking sheet with tops facing down.
- Slice the eggplant into 3/4-inch to 1-inch slices. Brush the eggplant slices with olive oil and toss them with the spice mixture (cumin, paprika and salt) and place them on a cookie sheet.
- Bake the mushrooms and eggplant for 20 minutes, flipping the eggplant halfway through.
- To assemble, top 4 portobello mushroom caps with 1 to 2 slices of roasted eggplant, avocado, and fresh cilantro. Cover with second mushroom cap and serve. Bring a big napkin. These are juicy.
This recipe inspired in part or in whole from here.
Photo Credit: Christan Science