Best Stuffed Avocado Recipes

CHEDDAR-STUFFED TURKEY BURGER WITH AVOCADO

Steps:

• Combine the turkey, salt, pepper and parsley in a large bowl and mix with a fork or clean hands to season evenly. Add the egg and milk and stir to combine.
• Divide the meat into four portions with damp hands and gently pack into four round patties, about 3/4-inch thick. (It will feel very sticky because of the egg, which helps burgers hold their shape as they cook.) Place burgers on a parchment-lined baking tray or plate. Cut the butter into slices and 1 slice of the cheese into 4 thin squares, about 1 inch across. (The butter and cheese should be the same size.) Press a piece of each into the center of each burger. Shape the meat around it to cover across the top. Refrigerate for 10 minutes while you prepare the griddle.
• Heat a flat-top griddle or cast-iron skillet over medium-high heat. Add enough butter just lightly coat the griddle or pan. Add the burgers to the griddle and cook until browned and just cooked through and a thermometer inserted into the meat (not the cheese in the center) reaches 165 degrees, about 4 minutes per side. In the final 2 minutes of cooking, add the remaining 4 cheese slices to the burgers, to melt.
• Remove the burgers from the heat and layer onto the buns with the avocado and any other burger toppings you desire. Serve warm.

AVOCADO STUFFED WITH SHRIMP

Steps:

• Using a medium sized bowl, mix mayonnaise, rice vinegar, parsley, dill weed, salt, onion powder, and pepper until smooth.
• Mix in the shrimp, olives, celery, and onion.
• Allow salad to marinate at least 1 hour.
• Shortly before serving, cut avocados in half lengthwise and carefully remove the pits leaving the skins intact.
• Cut a small sliver of avocado off each half so that it will lie flatter on serving plate.
• Carefully remove several tablespoons of pulp, cut into bite size pieces, and RESERVE 4 tablespoons of pulp for garnish.
• Mix majority of pulp with shrimp mixture.
• Lay one piece of Bibb lettuce on each serving plate, add avocado shell, and spoon shrimp mixture into the avocado halves.
• Sprinkle paprika on.
• Garnish by dividing RESERVED pulp between portions.

OVEN-ROASTED CHICKEN BREASTS STUFFED WITH AVOCADO AND BACON

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Lightly spritz bottom and sides of a medium baking pan with olive oil spray.
• Using a sharp knife, carefully slice into the side of each chicken breast to form a pocket but do not slice all the way through. Season the insides and outsides with salt and pepper.
• In a small bowl, combine diced avocado and the bacon. Divide the mixture in half and stuff each chicken breast. Use toothpicks to secure the pockets and place into baking pan.
• Mix together panko, mozzarella cheese, and olive oil in a small bowl. Brush 1 tablespoon pesto on top of each breast. Cover each breast with the panko mixture, pressing into the pesto so mixture adheres.
• Roast in the preheated oven until chicken is no longer pink in the center and the juices run clear, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

AVOCADO STUFFED WITH CRAB-MANGO SALAD

Steps:

• Squeeze the juice from 1 half of the lime into a bowl. Add the olive oil and cilantro and whisk well. Add the mango, red pepper, onion, jalapeno, and lime zest and toss to coat. Gently stir in the crabmeat to keep it from breaking up. Set aside while preparing the avocados.
• Cut the avocados in half and remove pit. Squeeze the remaining lime half over the avocado flesh, using the lime half to spread it evenly, in order to keep them from turning black.
• Toss the crab salad, check for seasoning, and mound into the avocado halves, dividing it evenly. (Use an ice cream scoop for neat, even rounds, if that's your thing.) Serve right away.

CHERRY TOMATOES STUFFED WITH AVOCADO

Steps:

• Cut thin slices from the tops of the cherry tomatoes. With a small melon ball cutter, scoop out and discard the seeds and pulp. Sprinkle the insides of the shells lightly with sugar and salt and invert the shells on paper towels to drain for at least 30 minutes.
• In a bowl, mash avocados with sour cream, parsley, lime juice, lemon juice, chives, 1/4 tsp. salt, hot pepper sauce, and 1/4 tsp sugar.
• Using a small knife, fill the tomato shells with avocado mixture. Arrange the tomatoes on a serving dish and serve them chilled.

BROCCOLI AND CHEDDAR-STUFFED POTATO SKINS WITH AVOCADO CREAM

Steps:

• Preheat oven to 450 degrees F.
• Pierce potatoes several times with a fork and wrap in paper towels. Microwave on high for 13 to 15 minutes, until potatoes are cooked through. Remove from microwave and cool until potatoes are easy to handle. Slice potatoes in half lengthwise. Using a spoon, scoop all but 1/8 inch of the inside of the potato, leaving skin intact. Reserve scooped potato flesh for another use.
• Brush both inside and outside of potatoes with oil and sprinkle with salt. Place potatoes, skin-side down, on a baking sheet and bake until skins are crisp and edges are golden brown, about 20 minutes.
• In the meantime, prepare the filling. Steam the broccoli until crisp-tender, about 3 to 4 minutes. Drain and set aside. Spray a nonstick pan with cooking spray and preheat over medium-high heat. Add the Canadian bacon and cook until crisp stirring often, about 3 to 4 minutes. Reserve.
• To make avocado cream, combine scallion whites, avocado, sour cream lime juice, cilantro, garlic and salt in the small bowl of a food processor and process on high until smooth. About 30 seconds.
• Toss the broccoli with cheese and spoon filling evenly among potatoes. Lower oven to 400 degrees F and return potatoes to oven until cheese is melted, about 5 minutes. Spoon 1 tablespoon of the avocado cream on top of broccoli-filled potatoes, then top with scallion greens and 1 teaspoon crisped bacon bits.

AVOCADO STUFFED CHERRY TOMATOES

Steps:

• Remove the tops from the tomatoes.
• Scoop out and discard the seeds.
• Drain cut-side down on paper towels.
• In a small bowl beat together the avocado through seasoned salt until smooth.
• Stuff the avocado mixture into the tomatoes.
• Serve sprinkled w/ bacon bits.

AVOCADO STUFFED WITH CRABMEAT MAISON, OR COLD CRAB SALAD

Steps:

• Crabmeat Maison:.
• Combine egg yolks, vinegar, mustard, and lemon juice in mixing bowl, and whisk together (until well combined); whisk in oil slowly until emulsified (this might work better in food processor, but I did by hand).
• Fold in capers, parsley, and onions, and season with salt and pepper. Chill for 2 to 4 hours.
• Shortly before serving, gently fold in crabmeat, taking care not to break any of the lumps; set aside.
• Stuffed Avocado Salad:.
• Slice the avocados lengthwise, and remove the pits. Peel and set the 8 halves aside.
• Create a bed of lettuce on 8 chilled plates. Nest the avocado halves in the center of the lettuce covered plates.
• Evenly divide the Crabmeat Maison into the cavities of the avocados, forming little mounds.
• Add a wedge of the tomato to each plate, and drizzle with the Creole Mustard Vinaigrette.
• Serve immediately.

AVOCADO HALVES STUFFED WITH TOMATO AND FETA

Steps:

• Halve avocado lengthwise, and remove the pit. Top each half with tomato and feta. Drizzle with lemon juice, and garnish with chives and pumpkin seeds. Season with salt and pepper, and serve.

AVOCADO AND BACON-STUFFED EGGS

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 5 minutes. Drain on paper towels.
• Mash avocado in a large bowl with a fork. Mix in bacon, yolks from the hard-boiled eggs, mayonnaise, mustard, and lime juice.
• Spoon avocado mixture into the egg whites. Garnish eggs with red pepper flakes. Chill until ready to serve.

AVOCADO CANAPES STUFFED WITH GOAT CHEESE

Steps:

• Preheat oven to 350 degrees. Place pine nuts on a baking sheet; bake until golden brown and fragrant, about 5 minutes. Chop nuts; set aside.
• Arrange five 8-by-8-inch sheets plastic wrap on work surface. Be sure they are smooth and free of wrinkles.
• In a small bowl, stir together pine nuts, goat cheese, and red bell pepper; season with salt and pepper. Set aside.
• Place 4 overlapping slices of avocado on each piece of plastic wrap. Combine lime juice and 1 teaspoon olive oil in a small bowl; brush mixture on avocado. Working with one avocado portion, top with 1 tablespoon goat cheese mixture; bring together corners of plastic wrap, and twist tightly, shaping the avocado into a ball. Continue to twist until plastic wrap breaks, releasing canape. Repeat with remaining avocado.

GRILLED AVOCADO STUFFED WITH BLACK BEAN SALSA

Steps:

• Prepare a grill for medium-high heat.
• For the black bean salsa: Stir together the beans, cilantro, red onions, cumin, tomatoes, lime juice, bell peppers and jalapenos in a medium bowl until well incorporated. Season with salt and pepper.
• For the grilled avocado: Brush the cut sides of the avocados with olive oil and place on the grill cut-side down. Cook until charred, about 1 minute. Season with the chile powder and some salt and pepper.
• To serve, fill the cavity of each avocado with the salsa and serve with tortilla chips.

AVOCADO-STUFFED TOMATOES

Steps:

• 1. Cut a thin slice from the top of each tomato so you can scoop out the seeds. (I also cut a very thin slice from the bottom of each tomato so they stand upright.)
• 2. Using a small melon baller, carefully scoop out the inside of the tomatoes. Turn them upside down on a paper towel lined cookie sheet and let them stand for about 30 minutes to drain. You can either add the pulp into the filling mixture, or, if there are too many seeds, just discard the pulp.
• 3. Meanwhile prepare the filling...put avocado, cream cheese, garlic salt, pepper and lemon juice in a food processor. Cover and pulse until smooth.
• 4. Add the grated onion to the mixture and stir to blend. Spoon mixture into a piping bag with a round tip or a ziptop plastic bag (cut a small tip off of the plastic bag AFTER you spoon the mixture into it).
• 5. Place the tomatoes, open sides up, on your favorite serving platter. Pipe the filling into the tomato 'cups'.
• 6. Serve immediately or cover loosly and refrigerate for up to 4 hours.

BAKED STUFFED AVOCADO

Steps:

• Preheat oven to 400F.
• Fry the onion in the butter for about 10 minutes.
• Meanwhile, scoop the flesh out of the avocado skins with a teaspoon, taking care not to damage the skins.
• Dice the avocado flesh.
• Add the fried onion to the avocado along with the nuts, cheeses, parsley and sherry.
• Season to taste with salt and pepper.
• Pile the mixture (overstuffed) into the avocado shells.
• Place them in a shallow ovenproof dish and bake for 10-15 minutes.
• Keep an eye on them!
• Serve immediately.

AVOCADO, SUN-DRIED TOMATO AND MOZZARELLA STUFFED CHICKEN BREAST

Steps:

• Pound chicken with a meat mallet to flatten slightly (about 1/2 inch thickness).
• Place 2-3 slices of the avocado onto each breast (You will have avocado left over I use this for my salad I serve on the side), remove tomatoes from oil and slice thinly ( 2 Tomatoes per breast) lay slices on top of avocado, finally top with sliced mozzarella. (quarter of cheese per breast). Fold breast over to cover, Wrap two slices of Prosciutto around each breast.
• Pre-heat oven to 180c. Lightly oil an oven proof dish, place chicken breasts in dish and cook for 35-40 minutes or until cooked through.
• Sauce.
• Heat milk in a medium saucepan add chicken stock. Mix a little water with cornflour and add half the cornflour to milk. Stir until sauce thickens slightly.
• Add the wine, Worcestershire sauce stir, whisk in mustard until blended.
• Finally add the sugar, cream and remaining cornflour stir until sauce boils and thickens, add the parsley, stir and serve with chicken.
• To serve: Place chicken on a plate, pour the sauce over and serve with salad on the side.

AVOCADO STUFFED PORTOBELLO MUSHROOMS

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.

STUFFED AVOCADO

Steps:

• Cut avocados in half; remove pits and gently scoop out insides, leaving shell intact. Combine the avocados, scallions, cucumbers, radishes, tamari, oil, garlic, and add to shells. Top with yeast, sprouts and sesame meal.
• *Sesame Meal: Mix 1/2 cup of sesame seeds and 1/4 teaspoon salt, grind in nut or coffee grinder in 2 tablespoon increments.
• CURTIS' QUICK AVOCADO DRESSING
• In a blender place peeled avocado, add a pinch of chile powder, juice of one lime, salt and pepper, and add some nonfat yogurt. Thin with ice water if necessary. Blend to a pouring consistency. Serve over mesclun, pink grapefruit segments and diced red pepper.
• ;
• Oxygen, or exposure to air is what causes your guacamole to turn brown. Making guacamole, or any avocado dish in advance make certain that you block out the air by making sure the surface of your dip is in contact with the plastic wrap.

STUFFED POBLANO CHILES WITH AVOCADO AND POTATOES

Steps:

• 1. Put the potatoes in a medium saucepan and add lightly salted water to cover. Bring to a boil over high heat. Reduce the heat to medium-low and cook until the potatoes are tender about 30 minutes. Drain and let stand until cool enough to handle. Peel the potatoes and place in a medium bowl. Mash the potatoes, leaving them a bit lumpy
• 2. Make a lengthwise cut in each chile and remove the seeds. Combine the mashed potatoes, avocados, olive oil, and ground peppercorns in a medium bowl and season with the salt. Stuff the chiles with the potato mixture. Place in a 9-by-13-inch baking dish. Cover with plastic wrap and refrigerate.
• 3. To roast the garlic: Position a rack in the center of the oven and preheat the oven to 350°F. Bring the garlic and milk to a boil in a medium saucepan over medium heat, then boil for 3 minutes, taking care that the milk does not boil over. Drain the garlic in a sieve, discarding the milk. In a small bowl, toss the garlic cloves in the olive oil. Spread the garlic in a single layer on a baking sheet and cover with aluminum foil. Roast until tender and golden, about 20 minutes. Set aside.
• 4. To make the marinade: Bring the water and piloncillo or brown sugar to a boil in a small saucepan over high heat. Boil, stirring often, until the sugar is dissolved and the water is reduced to 1 cup, about 5 minutes. Remove from the heat.
• 5. Heat the oil in a medium skillet over medium heat. Add the onion and cook until it begins to soften, about 1 minute. Add the sugar water, vinegar, oregano, peppercorns, cloves, allspice, and bay leaves and bring to a simmer (do not boil). Remove from the heat, add the roasted garlic, and let cool completely. Pour the marinade over the chiles, cover, and refrigerate for at least 6 hours or up to 12 hours.
• 6. To serve, remove the chiles from the refrigerator and let come to room temperature. Place a single chile on each plate, along with some of the marinade, including some of the onion and garlic cloves.

CRAB STUFFED AVOCADO

Steps:

• Place the crabmeat in a paper towel-lined bowl.
• Allow to stand for 15 minutes.
• Remove paper towel.
• Mix mayonnaise, lemon pepper, celery, pickle relish and toasted almonds together.
• Gently toss with crabmeat.
• Slice avocado in 2 around the seed.
• Split and remove seed and discard.
• If desired, put a little lemon juice on the avocado before filling. Fill seed hole and tops of avocado with crab mixture sprinkle with a little paprika, and serve immediately on a green bed of lettuce.

POPOVERS STUFFED WITH CRAB, AVOCADO AND MANGO CHOPPED SALAD

Steps:

• For the popovers: Position a rack in the center of the oven and preheat the oven to 400 degrees F. Spray a 6-count popover pan, six 1 cup ceramic souffle dishes, glass custard cups, or muffin cups with vegetable oil cooking spray.
• In a blender, combine the milk, flour, butter, sugar, salt, ginger and eggs and blend until smooth. Scrape down the sides and blend until the batter is very smooth. Divide the batter equally among the prepared dishes, about 1/3 cup each.
• Bake the popovers without opening the oven door, until puffed and deep brown, 35 to 40 minutes.
• For the salad: While the popovers bake, in a large bowl, combine the orange and lime zest, orange and lime juices, creme fraiche, salt and pepper. Gradually whisk in the oil. Add the crabmeat, radicchio, onions, avocado and mango. Toss until combined.
• When the popovers are baked through, remove the popovers from the oven. Twist each out of its dish and cool on a wire rack.
• Place the popovers on a platter. Using a serrated knife, remove the tops of the popovers. Using a large spoon, fill each popover with the salad, mounding in the center. Serve immediately.