Spinach Avocado Stuffed Portobellos

This week we’ve shown a lot of avocado recipes – 2 main dishes, 1 breakfast treat, and 2 desserts. What’s missing? An appetizer, one of my favorite things to eat! These combine two of my favorites – portabella mushrooms and avocado! The slivered almonds on top give them a nice crunch. I also decided to add shredded mozzarella cheese on top because really, cheese makes everything better. I was a little disappointed that the avocado flavor was somewhat masked by the spinach, but they were still a nice snack and Andy and I gobbled them up. These are a great, easy way to sneak some veggies into your diet!

Spinach Avocado Stuffed Portobellos

Spinach Avocado Stuffed Portobellos

Ingredients:
6-8 Baby bellos (1 package)
1 T extra virgin olive oil (divided)
1 cup fresh baby spinach (well packed)
1 clove garlic
1 ripe avocado (peeled and pitted)
1 tablespoon lemon juice
salt to taste
handful of sliced almonds (for garnish)
mozzarella cheese, shredded

Instructions:
1. Preheat your oven to 450°F. Remove the stems of mushrooms and wash the mushrooms. Line a baking sheet with foil. Brush mushrooms with olive oil. Place your mushrooms, cap side down, on your baking sheets and sprinkle with a little salt. Bake for 7 minutes. Pour water out of caps and put back on your baking sheet.

2. To make your filling, combine your spinach, garlic, avocado, and lemon juice in the bowl of a food processor. Blend until smooth. Taste and add salt to your preference.

3. Spoon filling into your mushrooms. Sprinkle with sliced almonds and mozzarella cheese.

4. Place mushrooms back in the 450°F oven for 5 minutes.

5. Enjoy!!!

Source: Vegan Yumminess 

Posted by at August 2, 2013
Filed in category: Appetizers, Food,

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