Cremini Mushrooms Stuffed with Spicy Guacamole
These appetizer cremini mushrooms stuffed with a spicy guacamole are served chilled.
2 medium ripe tomatoes, seeded and diced
1 small onion, diced
2 fresh or pickled jalapeño chiles, seeded, ribs removed and finely diced
1 teaspoon jalapeño 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, chiles, jalapeño 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.
Makes 8 to 10 appetizer servings.