Grilled Portobello Mushrooms with Mango Avocado Salsa

Saw some gorgeous Portobello Mushrooms the other day and thought how great they'd be on the grill.   Since it's so HOT in Texas right now, we are really into cold food.   Decided that a mango and avocado salsa would be delicious on top of the grilled mushrooms then added blackberries and balsamic vinegar to round out the wonderful flavors of this dish!

Grilled Portobello Mushrooms
with Mango Avocado Salsa

Ingredients:

• 5 large portobello mushrooms, wiped clean
• olive oil
• balsamic vinegar
• 1 mango, cut into chunks
• 1 avocado, cut into chunks
• 1/2 small red onion, finely minced
• 10 cherry tomatoes, chopped
• 10 blackberries, cut in half
• juice of 1 lime
• salt and pepper

Directions:   Wipe down the mushrooms to remove any dirt.   On a baking tray, drizzle mushrooms with olive oil and balsamic vinegar, then season with salt and pepper.   Heat the grill to med-high and grill the mushrooms for 8 - 10 minutes per each side. 

In a large bowl, combine mango, avocado, red onion, tomatoes and blackberries.   Add the lime juice, salt and pepper to taste, mixing well.

To plate - start with the Portobello Mushroom as the base, top with the salsa then drizzle with balsamic vinegar and serve!