If you gave me stuffed mushrooms every day for a week, I wouldn’t mind. I’ve been known to pass up dessert for stuffed mushrooms. In know, crazy, right? Those little tiny edible bowls loaded with some delicious concoction get me every time.
And because you need an appetizer for New Year’s I needed to whip these up for you.
Let’s talk about washing or not washing mushrooms.
There are 2 schools of thought. Most say don’t wash them because they retain the water. Hmmm, sounds like my body.
Anyway, I once saw Alton Brown weigh them before and after washing them and the amount of water they retained was insignificant. They’re dirty and wiping them off just doesn’t cut it for me. I wash them. You decide what you want to do.
I made guacamole. I mixed some low fat cream cheese into it. The cream cheese adds a little richness to the creamy smoothness. I tipped my bottle of cholula hot sauce over the guacamole…(just a few drops) and voila, mushroom stuffing deliciousness.
I roasted the mushrooms at 375 for about 8 minutes, let them cool and brought the two together. Yes.
Don’t throw the stems away. Use them in an omelet or something.
I stuffed 6 larger sized baby portobellos. If you get the normal sized baby portobellos this recipe will fill about 10. If you need more than 10 just double the recipe.
So if you’re looking for an appetizer that’s easy on the waistline try these. They’ll be a hit.
Olena has a light version as well. Check hers out here.
- 6 baby portobello mushrooms
- 1 avocado
- ¼ of a block of cream cheese softened
- 1½ teaspoons garlic powder
- 1 tablespoon cilantro chopped
- 2 plum tomatoes diced
- Hot sauce to taste
- Salt to taste
- 2 tablespoons lemon juice
- Line a rimmed baking sheet with foil.
- Place the mushrooms cap side down on the foil.
- Roast at 375 for about 8 minutes or until they are soft. Let them cool.
- Smash the avocado and cream cheese together.
- Add the remaining ingredients.
- Adjust the salt and lemon to taste.
- Add to the mushrooms.
- Serve at room temperature.
- Happy New Year!