Preheat oven to 400F.
Remove stems from mushrooms. Using the edge of a spoon, scrape and remove the gills. Wipe the inside clean using a paper towel.
2 portobello mushrooms,
Drizzle some extra-virgin olive oil inside of each mushroom and place mushrooms on a baking sheet.
1 Tbsp extra virgin olive oil,
In a skillet over medium-low heat up extra virgin olive oil.
1 Tbsp extra virgin olive oil,
Chop the yellow onion and sauté for 1 minute.
½ yellow onion,
Chop 1 plum tomato and add to onions.
1 plum tomato,, ½ yellow onion,
Add garlic to skillet and a pinch of salt then give it all a good stir.
1 clove garlic,, 1 pinch salt
Remove from heat and add 1 chopped avocado to the mix.
1 avocado,
Divide onion mix in half and fill in the mushrooms.
Sprinkle Mexican cheese on top of the onion mix.
½ cup Mexican blend cheese,
Bake for 12 minutes then broil for 3 minutes.
Sprinkle each mushroom pizza with chopped parsley and basil.
1 Tbsp fresh parsley,, 1 Tbsp fresh basil,