Gluten Free Crispy Portobellos with Guacamole

Hey y’all! This week has been crazy.  Full blown wedding season, harvest time at the vineyards, the beginning of the school year, and the kick-off of soccer season.  Whirlwind time!

Sam and I are in critical mode of balancing time and tasks.  It is actually kind of fun doing the juggling act.   Samantha is definitely getting an eyeful when it comes to being a mommy and an entrepreneur.  But, seriously, Sam has been the best support and partner in figuring out the day-to-day details.  So thankful that I have a partner who isn’t shy of staring the impossible in the eye and bringing it down to size with me!

These days, it’s balancing soccer, homework, and time at the comm.  We are definitely girls gettin’ things done!  Are those bacon wrapped dates, stuffed with goat cheese and awaiting a bath of balsamic glaze??  Yummers!

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But here is the deal: when we are jammin’ away and making so many delectables for our clients…Sam and I have a special way of forgetting to feed ourselves.  Seriously.  We are often times the starving caterers. This is not a joke.  Actually, it is often a migraine just waiting to happen.

So, we have been very mindful of creating quick and easy dishes that stave off the exhaustion of no food in our bellies.  Today’s recipe is just that: quick and easy.

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Mix together the rice flour, cornmeal and Lawry’s garlic salt in a medium sized bowl.  Add pepper.  In another bowl, whisk an egg with a tsp of water.  Now it’s time to do the old drench and dredge.  First, coat the portobello with the egg mix, then dredge it in the rice/corn mixture…then repeat.  The key to a good crust is to repeat the drench and dredge.  After the second bath in egg and then corn/flour, go ahead and give them a good spray of canola oil.  Then pop them into a 350 degree oven until nice and crispy.  Check it after 30 minutes 🙂

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Yum!  I love this dish!  Now mash up the avocados with the garlic, lemon juice, tomatoes, and a pinch of salt.  Pile it up high if you love avocados the way that I do!

 

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Gorgeous and delicious.  I love this dish.  So quick, yummy and easy.

Thanks for Zesting up your Saturday!

xoxo

Chanda

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Gluten Free Crispy Portobellos with Guacamole

This quick and easy meal is good for you and tastes good too! Take care of your tastebuds and tummy with these crispy portobellos! 

Course: Dinner, Gluten Free, Lunch, Main Course, Side Dish, Snack, vegetarian
Cuisine: Gluten Free, Vegetarian
Ingredients
  • 4 portobello mushrooms
  • 1 cup rice flour
  • 1 cup corn meal
  • 1 tsp Lawry's garlic salt
  • 1 egg (with a tbsp of water mixed in)
  • canola oil spray
  • 2 avocados, mashed
  • 1/2 lemon, juiced
  • 2 cloves garlic, minced
  • 1 tomato, diced
  • pepper to taste
Instructions
  1. Star by preheating the oven to 350*F. Mix together the rice flour, cornmeal and Lawry's garlic salt in a medium sized bowl.  Add pepper. 

  2. In another bowl, whisk an egg with a tsp of water.  Now it's time to do the old drench and dredge. 

  3. First, coat the portobello with the egg mix, then dredge it in the rice/corn mixture...then repeat.  The key to a good crust is to repeat the drench and dredge.

  4. After the second bath in egg and then corn/flour, go ahead and give them a good spray of canola oil.  

  5. Then pop them into a 350 degree oven until nice and crispy.  Check it after 30 minutes 🙂

  6. Now mash up the avocados with the garlic, lemon juice, tomatoes, and a pinch of salt.  Pile it up high if you love avocados the way that I do!

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