My favorite food ever: MUSHROOMS. I swear I could eat them with every meal (which I kind of do). Last week Andrew and I both got home from work later than usual and were starving (always). We had 2 huge portobello mushrooms in the fridge and that’s about it. What we thought was going to be a pretty lame meal ended up being pretty darn yummy so I thought I’d share!
You will need:
2 portobello mushrooms
2 tablespoons olive oil
2 tablespoons balsamic vinegar
2 cloves garlic
1 cup orzo
1.Marinate the mushrooms with the olive oil, balsamic vinegar, salt, pepper and paprika. Let them sit for as long as you can before cooking (I think I only waited 20 mins).
2.Place mushrooms in a baking pan, gils-side down and pop in a 350 degree oven. Cook for 20 mins, turning them over halfway through.
3.Put a pot of water on the stove and bring to a boil. Meanwhile, prepare the guac. Mash 1 avocado with 2 garlic cloves, lots of cilantro, fresh lime juice, salt, pepper and chili flakes. Cut the tomato into thick slices.
4.Add the orzo into the boiling water and cook until al dente. Drain and splash with evoo, balsamic vinegar, pepper and optional chili powder.
5.Place mushrooms on plate, stack orzo, tomato, guac and sprinkle with cilantro.
Viola! The simplest most delicious dinner with minimal ingredients!