• 1 avocado
  • 2 garlic cloves, pressed (divided)
  • 2 tbsp lime juice
  • 2 tbsp olive oil
  • 1 bunch cilantro
  • Freshly milled black pepper
  • 2 portobello mushrooms
  • 1 tbsp balsamic vinegar
  1. Remove the Portobello stems. Mix a clove pressed garlic with the balsamic vinegar and spoon this mixture over the Portobello caps. Set aside while you prepare the guacamole.
  2. Put the other clove pressed garlic in a bowl with the olive oil, lime juice, and avocado. Mash with a fork.
  3. Remove the cilantro leaves from the stems. Wash and spin-dry the leaves. Chop finely.
  4. Stir the chopped cilantro into the avocado mixture. Taste, adding more lime juice if necessary.
  5. Bring a stovetop grill plate to high heat. Place the mushrooms on the grill for about 2 minutes per side. If you don’t have a grill plate, put them in the oven under the broiler.
  6. Using an ice cream scoop, form balls with the guacamole and place them on the mushrooms before serving.