• Ingredients:
  • 4 FunGuy portobello mushrooms
  • 4 tablespoons olive oil, divided
  • 2 teaspoons paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon salt, divided
  • ½ teaspoon all spice
  • ¼ teaspoon cumin
  • ¼ teaspoon cinnamon
  • 3 limes, juiced
  • 2 tablespoons honey
  • 2 medium sized cucumbers
  • 2 cups cherry tomatoes
  • 1 red onion
  • 1 avocado
  • fresh parsley or cilantro, chopped (optional)

The FunGuy is feeling cool as a cucumber with this week’s summer time salad recipe! 

Crunchy cucumber, sweet ripe cherry tomatoes, and creamy avocado are the base for this refreshing salad that makes our sweet and spicy honey lime marinated portobello mushrooms pop! The best part? This salad is perfect to prepare the day before and the mushrooms are even better the longer they marinate!

DIRECTIONS:

  1. Brush off any debris from the FunGuy portobello mushrooms with a damp cloth. Pop out the stem using your thumb, discard, and place the caps into a large bowl. 
  2. In a small bowl, pour in half of the olive oil and add the paprika, thyme, half of the salt,  all spice, cumin, cinnamon, and honey. Add half of the lime juice and mix well. Taste and add more salt if necessary, then pour the marinade over the mushrooms and make certain they are well coated in the marinade. Allow the mushrooms to marinate at least 15 minutes.
  3. Peel the cucumbers and slice them into thin rounds. Wash the cherry tomatoes and cut them in half. Peel and slice the onion. Remove the skin and seed from the avocado before dicing. Transfer the cucumber, tomatoes, onion, and avocado to another bowl and set aside. 
  4. Heat a pan over medium-high heat. Once the olive oil is hot, add the marinated mushrooms to the pan, top side down, cooking about 6-7 minutes on each side, or until the mushrooms are tender and browned. Transfer the cooked Portobello mushrooms to a cutting board and slice just before ready to serve the salad. 
  5. In another bowl, whisk the remaining lime juice, olive oil, honey, and garlic together. Taste and season with salt as necessary and pour over the bowl with the cucumbers and tomatoes, add parsley or cilantro if desired,  and toss well. Cover and refrigerate until ready to use.
  6. Plate the salad and top with the slices of portobello and serve immediately. 

Have a Fun meal!