Mushrooms! Yes Please!
I am always stuffing portobello mushrooms with whatever fresh veggie is on hand and most times, the outcome is quite good. This recipe comes together from start to finish in about an hour and is well worth the time! If you are short on time, you can make the filling the night before, stuff the clean Portobello caps, and bake the next night.
I had a bag of fingerling potatoes and 3 Portobello mushrooms in my refrigerator and decided to get creative.
I love potatoes and usually end up eating them once every 2 weeks (but would honestly eat them every night if I could)!
Although my potato-of-choice is french fries, I try to opt for preparing healthier options.
This is a meal that comes together quickly and is great for leftovers. You can get 12 tacos out of this recipe and still have some of the Avocado Cream sauce to spare.
And, this start-to-finish recipe is ready in less than an hour!