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 Heart-Check Certified recipe is brought to you by Avocados From Mexico.
Avocado & Spinach Stuffed Mushroom Bites
Calories93 Per Serving
Protein5g Per Serving
Fiber4g Per Serving
|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|
|Total Carbohydrate||8 g|
|Dietary Fiber||4 g|
2 vegetable, 1 fat
1 small shallot, chopped (about 1 tablespoon)
1 tablespoon garlic (minced)
1 teaspoon extra virgin olive oil
1 10-ounce. package frozen chopped spinach, thawed, squeezed of excess water
1 medium avocado (halved, pitted, peeled, mashed)
2 teaspoon lemon juice
salt and pepper (optional)
2 tablespoons sliced almonds, for garnish (optional)
2 tablespoons cilantro leaves, for garnish (optional)
24 large crimini mushrooms, washed, stems removed, set aside (about 1 pound)
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.