Ricotta stuffed portobello with avocado pesto zucchini noodles, fried shallots and toasted pine nuts!
Spiralize your zucchini then set aside in paper towels to ring out moisture.
Make mushroom stuffing by mixing ricotta with two cloves minced garlic, lemon juice, hot honey, salt, pepper and some fresh thyme.
Brush both sides of portobellos with olive oil, stuff with ricotta, add sliced grape tomatoes, thinly sliced shallots and grated Parmesan. Bake at 350 f for about 15 minutes.
While that bakes, mix pesto with half an avocado. Fry shallot in olive oil and deglaze pan with a splash of balsamic. Toast pinenuts in a dry pan. Press moisture out of zoodles then mix in pesto and tomatoes. Divide onto plates and top with fried shallots, pinenuts, Parmesan, and red pepper flakes. Take mushrooms out of oven and drizzle balsamic glaze. Eat up!