1 Servings 20 min Cook
4 Mushroom, whole Mushrooms
1 Onion Onions
2 Tbsp Olive Oil
3/4 Tsp Salt
1/2 Tsp Pepper
1 Fruit, without skin and seed Avocados
1/2 Tsp Garlic
4 Muffin English Muffins
1 Cup, halves Red Peppers
Brush mushrooms and onion slices with oil; sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper
Heat large skillet or grill pan over medium heat until hot.
Add mushrooms; cook until tender, 8 to 10 minutes, turning once.
Transfer mushrooms to plate, cavity side up; cover to keep warm
In same skillet, cook onion slices until golden, about 8 minutes, turning occasionally
Meanwhile, combine ½ avocado, garlic and remaining 1/4 teaspoon each salt and pepper; mash until smooth.
You can also skip this step and use any pre-made guacamole or sweet pea guacamole from the On-Track Snack
Dip list in your Nutribullet book (pg 88)
Spoon onions and roasted peppers into mushroom cavities, divided equally.
Spread smooth Avocado mixture/guacamole/green pea guacamole on bottom of each bun/English Muffin; top each with stuffed mushrooms
Top with remaining sliced avocado.
Cover with tops of buns/English Muffins.