Avocado & Spinach Stuffed Mushroom Bites

Average Rating:

Avocados From Mexico Avocado & Spinach Stuffed Mushroom Bites Heart-Check certified recipe
×

Avocado & Spinach Stuffed Mushroom Bites

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.

Ingredients

Servings  6   Serving Size   4 bites

  • 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)

Directions

Tip: Click on step to mark as complete.

  1. Preheat oven to 425°F.
  2. Gently remove stems from mushrooms and set aside. Place mushrooms cap-side down on a baking sheet and bake for 15-20 minutes.
  3. 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.
  4. Remove mushrooms from the oven to cool for 10 minutes.
  5. 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.

Nutrition Facts

Avocado & Spinach Stuffed Mushroom Bites

CaloriesCalories

93 Per Serving

ProteinProtein

5g Per Serving

FiberFiber

4g Per Serving

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

 

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.

Nutrition Facts

Avocado & Spinach Stuffed Mushroom Bites

CaloriesCalories

93 Per Serving

ProteinProtein

5g Per Serving

FiberFiber

4g Per Serving
×
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

Servings  6   Serving Size   4 bites

  • 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)

Directions

Tip: Click on step to mark as complete.

  1. Preheat oven to 425°F.
  2. Gently remove stems from mushrooms and set aside. Place mushrooms cap-side down on a baking sheet and bake for 15-20 minutes.
  3. 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.
  4. Remove mushrooms from the oven to cool for 10 minutes.
  5. 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.

 


American Heart Association recipes are developed or reviewed by nutrition experts and meet specific, science-based dietary guidelines and recipe criteria for a healthy dietary pattern.

Some recipes may be suitable for people who are managing diabetes, high blood pressure, heart disease and/or other conditions or seeking low-sodium, low-fat, low-sugar, low-cholesterol or low-calories recipes. However, this site and its services do not constitute medical advice, diagnosis or treatment. Always talk to your health care provider for diagnosis and treatment, including your specific dietary needs. If you have or suspect that you have a medical problem or condition, please contact a qualified health care provider.

Copyright is owned or held by the American Association, Inc. (AHA), except for recipes certified by the Heart-Check recipe certification program or otherwise indicated. All rights are reserved. Permission is granted, at no cost and without need for further request, to link to or share AHA-own recipes provided that no next, ingredients or directions are altered; no substitutions are made; and proper attribution is made to the American Heart Association. See full terms of use.