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Avocado & Spinach Stuffed Mushroom Bites

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

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 medium avocado (halved, pitted, peeled, mashed)
  • salt and pepper (optional)
  • 2 tablespoons sliced almonds, for garnish (optional)
  • 2 tablespoons cilantro leaves, for garnish (optional)
  • 1 10-ounce package frozen chopped spinach, thawed, squeezed of excess water
  • 2 teaspoons lemon juice
  • 24 large crimini mushrooms, washed, stems removed and 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
×
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 medium avocado (halved, pitted, peeled, mashed)
  • salt and pepper (optional)
  • 2 tablespoons sliced almonds, for garnish (optional)
  • 2 tablespoons cilantro leaves, for garnish (optional)
  • 1 10-ounce package frozen chopped spinach, thawed, squeezed of excess water
  • 2 teaspoons lemon juice
  • 24 large crimini mushrooms, washed, stems removed and 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.
 

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