Name: Portobello Stuffed with Beans and Avocado Puree
Prep time: 35 min
Cook time: 20 min
Yield: 6
Cuisine: Internacional
Ingredients: 1 cup pinto beans, cooked, for the bean puree; 1 pasilla chile, soaked in water, for the bean puree; 1/2 bunches fresh cilantro, for the bean puree; 1/4 white onions, finely chopped, for the bean puree; 1 pinch salt, for the bean puree; 2 avocados, only the pulp; 1/4 white onions, for the avocado puree; 1/2 bunches fresh cilantro, for the avocado puree; 1/4 cups peppermint, for the avocado puree; 1 tablespoon coarse salt, for the avocado puree; 12 portobello mushrooms; 1 tablespoon olive oil; 1/4 cups peppermint

Preparation

15 mins

20 mins

Low

Add beans, pasilla chili, cilantro, and white onion to the blender, blend very well, and season to taste. Heat a small pot over medium heat and cook the beans for 10 minutes, set aside.