20 large (1 lb) crimini mushrooms, washed, stems removed and set aside
1 tsp extra virgin olive oil
1 tb garlic, minced
1 small shallot (~1 tb), chopped
1 (10 oz) package frozen chopped spinach, thawed, squeezed of excess water
1 medium, ripe Avocados From Mexico, mashed
2 tsp lemon juice
salt, pepper to taste
(optional garnish) 2 tb sliced almonds or cilantro leaves
Preheat oven to 425 degrees F.
Gently remove stems from mushrooms and set aside. Place mushrooms cap-side down on a baking sheet and bake in over for 15-20 minutes.
While mushrooms are baking, combine chopped stems with garlic and shallots an sauté 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 cooled spinach mixture and blend well. Season to taste. Carefully fill each mushroom cap with mixture. Garnish with 1 sliced almond or single cilantro leaf.
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Avocado & Spinach Stuffed Mushroom Bites
Amount Per Serving 24
Calories from Fat 0
% Daily Value*
Total Fat 1g
Saturated Fat 0g
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Total Carbohydrates 2g
Dietary Fiber 1g
Total Sugars 0g
Includes 0g Added Sugars 0%
Vitamin A 0mg
Vitamin C 0mg
Vitamin D 0mg
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contriburtes to a daily diet.
2,000 calories a day is used for general nutrition advice.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!