* Letting the mushrooms marinate is optional; it'll still be good if you eat it right away.

• Portabella mushrooms (1 per person)- remove stem & gently scrape the "ribs" from the underside of the cap with the edge of a spoon
• olive oil
• Bragg's Amino Acids (or tamari)
• avocado
• cilantro
• tomato
• garlic
• lime
• cayenne pepper
• sea salt
  

1. Set portabella caps upside down on a plate.
2. Blend 2 tbsp olive oil & 1 tbsp per mushroom & pour over cap.  Let marinate for about an hour, meanwhile:
   
3. Dice tomatoes & put them & resulting juice into a medium bowl.
4. Chop a handful of cilantro and throw into bowl.
5. Dice or crush a clove or 2 of garlic and add to bowl.
6. Squeeze half a lime over other ingredients, add a dash each of cayenne & sea salt, and stir well.
   
7. Mash a couple of ripe avocados and then mix into the salsa.  Refrigerate until you're ready to put it all together.
   
8. Spoon the guacamole into the hollow of the mushroom cap.  Eat!