Portobello Mushroom Stuffed with Zucchini and Avocado

This recipe combines the rich flavors of Portobello mushrooms with the freshness of zucchini and creamy avocado. It is a delicious and healthy dish that can be served as an appetizer or a main course.

1. Preheat your oven to 400°F (200°C).
2. Start by cleaning the portobello mushrooms. Remove the stems and gently scrape out the gills with a spoon.
3. In a small bowl, mix together 1 teaspoon of cayenne pepper, 1 teaspoon of sea salt, and 1 tablespoon of olive oil. Brush this mixture onto the portobello mushrooms, making sure to coat both sides.
4. Place the mushrooms on a baking sheet and roast them in the preheated oven for about 10 minutes, or until they start to soften.
5. While the mushrooms are roasting, chop the onions, peppers, and zucchini into small pieces.
6. Heat 1 tablespoon of avocado oil in a skillet over medium heat. Add the chopped onions and cook until they become translucent.
7. Add the peppers and zucchini to the skillet and cook for another 5 minutes until they are slightly softened.
8. Remove the skillet from the heat and set it aside.
9. Take the mushrooms out of the oven and let them cool slightly.
10. While the mushrooms are cooling, prepare the avocado filling. Cut the avocado in half, remove the pit, and scoop out the flesh. Mash the avocado in a bowl and mix it with 2 tablespoons of hummus and 1 teaspoon of date syrup.
11. Once the mushrooms have cooled enough to handle, stuff them with the sautéed vegetables and top them with the avocado filling.
12. Return the stuffed mushrooms to the oven and bake for an additional 10 minutes, or until the mushrooms are tender.
13. Serve the Portobello Mushroom Stuffed with Zucchini and Avocado as a main course or an appetizer. Drizzle some olive oil and additional date syrup on top for an extra burst of flavor. Enjoy!