Avocado and tomatoes stuffed Portobello

Ingredients:

6 Portobello mushrooms
2 medium avocados
half a lemon juice
1 onion
200 g of cherry tomatoes
fresh coriander

Preparation:
Break out the stem of the large Portobello mushrooms, rinse under running water and place on a baking sheet.
Spread the inside of the cap with a little oil and grill for 10 minutes.

Cut the avocado into cubes and squeeze lemon juice over it.

Add the finely chopped onion and quartered cherry tomatoes and sprinkle with fresh coriander.

Put the grilled mushrooms in a bowl and fill with vegetables.

Serve immediately.