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These appetizer cremini mushrooms stuffed
with a spicy guacamole are served chilled.
Cremini Mushrooms
Stuffed with Spicy Guacamole
- 2 medium ripe tomatoes, seeded and diced
1 small onion, diced
2 fresh or pickled jalapeno chilies, seeded, ribs removed and
finely diced
- 1 teaspoon jalapeno hot sauce (optional)
1 teaspoon salt
1 ripe medium avocado, peeled and seeded
1/2 bunch fresh cilantro, stems removed and chopped
1 tablespoon white wine vinegar
- 2 tablespoons water
Juice of 1 large lime or lemon (2 tablespoons)
- Freshly ground black pepper
1 to 2 pounds fresh cremini mushrooms, cleaned and stems removed
- Combine the tomatoes, onion, chilies,
jalapeno sauce, and salt in a medium bowl and allow to marinate
for 15 minutes.
- In a small bowl, coarsely mash the avocado
with a fork. Mixture should be slightly lumpy. Add the cilantro,
vinegar, water, lime juice and pepper; mix well.
- Fold the avocado mixture into the tomato
mixture and refrigerate for 1 hour before using.
- Stuff the mushroom caps with the guacamole
and serve.
Serves 8 to 10.
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