Stuffed mushrooms get an avocado makeover in this recipe. Mushrooms are cooked in the oven, cooled and then stuffed with a mixture of spinach, shallots and avocado and topped with sliced almonds that add a little crunch.
This recipe from Avocados from Mexico is an ľ¹ÏÖ±²¥ Heart-Check Certified Recipe.
Nutrition Facts
Nutrition Facts
Calories | 93 | |
---|---|---|
Total Fat | 5.7 g | |
Saturated Fat | 0.8 g | |
Trans Fat | 0.0 g | |
Polyunsaturated Fat | 0.7 g | |
Monounsaturated Fat | 3.8 g | |
Cholesterol | 0 mg | |
Sodium | 80 mg | |
Total Carbohydrate | 8 g | |
Dietary Fiber | 4 g | |
Sugars | 0 g | |
Protein | 5 g |
Dietary Exchanges
2 vegetable, 1 fat
Ingredients
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1 small shallot, chopped (about 1 tablespoon) -
1 tablespoon garlic (minced) -
1 teaspoon extra virgin olive oil -
1 medium avocado (halved, pitted, peeled, mashed) -
salt and pepper (optional) -
2 tablespoons sliced almonds, for garnish (optional) -
2 tablespoons cilantro leaves, for garnish (optional) -
1 10-ounce package frozen chopped spinach, thawed, squeezed of excess water -
2 teaspoons lemon juice -
24 large crimini mushrooms, washed, stems removed and set aside (about 1 pound)
Directions
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Preheat oven to 425°F. -
Gently remove stems from mushrooms and set aside. Place mushrooms cap-side down on a baking sheet and bake for 15-20 minutes. -
While mushrooms are baking, chop mushroom stems and combine with shallots and garlic and sauté in olive oil on stovetop. Add spinach and cook for 5 minutes. Remove from heat and let cool for a few minutes. -
Remove mushrooms from the oven to cool for 10 minutes. -
To Make Filling: Mash ripe avocado in a bowl. Combine with lemon juice and cooled spinach mixture; blend well. Season to taste. Carefully fill each mushroom cap with mixture. Garnish with 1 sliced almond or single cilantro leaf.