Like a beakening calling my name the local store had some lovely produce, avocados went in the cart first, then these huge really nice portobellos spoke to me! And a dish was born! Am I the only one that does this? Any who I got the goods and headed home to get cooking!
In addition to the mushrooms and avocado I grabbed some tomatoes and chicken breast. I did the bulk of my cooking on a grill pan but this could easily be done on an out door grill. I wasn't sure how it was going to go together, but man alive this open faced "sandwich" was delish! The tomoato avocado mix creates a lovely little sauce as well as providing some extra creaminess to the dish. I served ours with a chunk of crusty bread, this soaked up the sauce left on the plate quite nicely. The best thing is it is super healthy and done in under 30 minutes. Let's make this!
4 large portobello mushrooms (cleaned)
4 chicken breasts
2 avocados (diced)
3 Roma tomatoes (cheeked (I don't know if that is a term?) basically avoid the seeds in the center)
Juice of 1/2 a lemon
4 tbsp EVOO
Salt and pepper t taste
Drizzle both sides of the mushrooms with the oil and season with salt and pepper. Place in a hot grill pan. These will need to cook for at least 5 minutes on each side over medium heat. You want them soft but not falling apart.
Season chicken breasts with salt and pepper. Cook in a nonstick skillet with a drizzle of EVOO in the bottom of the pan. Start cooking these in a really hot pan so get get a really nice crispy "skin" these should cook 5-7 minutes side. Allow to rest and dice.
Toss you tomato and avocado together with the lemon juice. Season with salt and pepper. This will get a little saucy and have a fresh salsa look.
Assembly mushroom, chicken, salsa, knife fork, eat!
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