Last year my husband and I were on vacation in Europe: we celebrated the 10th anniversary of our life together. And in one small restaurant they tried a very tasty, hearty and at the same time light mushroom dish with a very romantic name - portobello. Now it is always on my holiday table.
It is necessary
- - Portobello mushroom caps (brown champignons) - 20 pcs.,
- - chicken breast (fillet) - 1 pc.,
- - avocado - 2 pcs.,
- - apple (preferably sour or sweet and sour) - 1 pc.,
- - green salad - a bunch,
- - 1/2 lemon juice,
- - salt,
- - pepper,
- - olive oil.
Instructions
Step 1
Rinse the mushroom caps, dry, grease with olive oil, add a little salt, put the caps up on a baking sheet and bake in the oven for 15 minutes.
Step 2
Boil the chicken fillet, finely chop, peel the avocado, remove the pitted and grate, sprinkle with lemon juice immediately, add the grated apple, pick the green salad that has been washed and dried with your hands.
Step 3
Season with salt and pepper to taste, season with olive oil, mix and stuff the mushroom caps with the mixture. Sprinkle with finely chopped walnuts on top.
