AVOCADO STUFFED PORTOBELLO MUSHROOMS
Make and share this Avocado Stuffed Portobello Mushrooms recipe from Food.com.
Provided by Sandi From CA
Categories Vegetable
Time 25m
Yield 8 appetizer servings
Number Of Ingredients 12
Steps:
- Remove brown gills from the undersides of mushrooms using a spoon; discard gills. Remove stems, if necessary, and reserve for another use, if desired.
- Melt butter in a large skillet over medium heat; add leek and garlic, and sauté until tender.
- Remove from heat, and cool.
- Stir together avocado and next 3 ingredients in a medium bowl; stir in leek mixture.
- Press goat cheese evenly into mushroom caps; top evenly with avocado mixture.
- Sprinkle with walnuts, and drizzle with olive oil. Place on rack in a broiler pan.
- Bake at 400° for 5 minutes; cover loosely with aluminum foil, and bake 5 more minutes. Serve immediately. Garnish, if desired.
SPINACH STUFFED PORTOBELLO MUSHROOMS WITH AVOCADO
These mushrooms are delicious on their own, or put them on toasted sourdough bread with Dijon mustard for a great veggie sandwich. Use a mixture of chopped fresh Italian herbs (oregano, basil, thyme, and parsley).
Provided by tamiru
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 50m
Yield 4
Number Of Ingredients 12
Steps:
- Soak sun-dried tomatoes in a bowl of hot water until softened, about 20 minutes. Drain.
- Preheat oven to 400 degrees F (200 degrees C).
- Line a baking sheet with parchment paper.
- Rub the caps of the portobello mushrooms with 2 tablespoons olive oil, or as needed; arrange mushrooms gill sides up on the prepared baking sheet. Season mushrooms with oregano, sea salt, and black pepper.
- Bake mushrooms in the preheated oven until tender, 8 to 10 minutes.
- Place the mushroom stems, sun-dried tomatoes, red bell pepper, and garlic cloves in a food processor; pulse until finely chopped.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook and stir sun-dried tomato mixture in the hot oil until fragrant, about 2 minutes.
- Stir spinach into the skillet; cover, reduce heat to medium-low, and cook until spinach is wilted, about 3 minutes more, stirring occasionally. Drain excess liquid from skillet.
- Spoon spinach mixture over baked mushroom caps.
- Divide diced avocado atop stuff mushrooms and sprinkle with Parmesan cheese to serve.
Nutrition Facts : Calories 538.8 calories, Carbohydrate 34.1 g, Cholesterol 3.6 mg, Fat 43.8 g, Fiber 20.4 g, Protein 14 g, SaturatedFat 7 g, Sodium 363.5 mg, Sugar 6.8 g
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