2 portobello mushrooms
2 handfuls of spinach
1 ripe avocado (sliced into cubes)
1 tablespoon extra virgin olive oil
Sea salt and cracked pepper to taste
1. Using a deep frying pan, place whole mushrooms in around 3 cm of water. Add salt and cracked pepper and cover, then cook until tender. If there is any remaining water at this point, pour it from the pan. Add 1 tablespoon of olive oil and allow the mushroom to slightly brown on both sides. Add spinach until slightly wilted.
2. Place wilted spinach on each plate, add avocado and drizzle with fresh lemon juice.
3. Stack mushrooms on top and add extra salt and cracked pepper if desired.
Try more of Natascha’s recipes in the free be. Eat Clean Recipe Book or visit cleancookingrecipes.com