Recipe Courtesy of The Mushroom Council and Stetted
These vegetarian stuffed mushrooms come together in a snap, arranged on skewers ready for grilling. They can stand in for a main dish, side, or even a pre-party nibble.
Yield: 8 servings (24 stuffed mushrooms)
Serving: 3 stuffed mushrooms
- 1 pound button or baby portabella mushrooms
- 4 ounces cream cheese, softened
- 1 small avocado
- 1/8 cup chopped jalapeno
- Lemon juice
- Panko bread crumbs
If grilling, prepare wooden skewers by soaking in a dish of water as you assemble the mushrooms. This will prevent the wood from scorching on the fire.
Gently dust any dirt off your mushrooms with a clean cloth or a mushroom brush. Remove stem by slightly twisting. Discard stems or save for another recipe.
Halve avocado, remove pit, and mash in a bowl. Add cream cheese, jalapeno, and a dash of lemon juice, and stir until well blended. Pour panko into a bowl or rimmed plate.
Fill mushroom tops with the avocado mixture and level off. Dip each mushroom in the panko and continue with the rest of the mushrooms.
Once all are assembled, carefully slide the mushrooms onto the skewers. If baking in the oven, arrange in a casserole dish.
Grill for 10-15 minutes or bake at 400 degrees for 15 minutes.
Calories: 140; Total Fat: 9 g; Saturated Fat: 3.5 g; Cholesterol: 15 mg; Sodium: 65 mg; Carbohydrate: 13 g; Dietary fiber: 2 g; Protein: 4 g