Avocado Prosciutto Stuffed Mushrooms

Name: Avocado Prosciutto Stuffed Mushrooms
Prep time: 20 min
Cook time: 30 min
Total time: 1 h 10 min
Ingredients: 1 pound button and/or Cremini mushrooms with 2-inch caps (about 12 mushrooms); 1 avocado, pitted, peeled and chopped; ⅓ cup chopped toasted hazelnuts or almonds; 3 tbsp. champagne vinegar; 2 tbsp. chopped red onion; 2 pieces Prosciutto; 1 tbsp. chopped fresh rosemary; 5 tbsp. olive oil; 1 tsp kosher salt

AppetizersSide Dish

Avocado Prosciutto Stuffed Mushrooms

Recipe by Sandra MyersCourse: AppetizersCuisine: AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

hour

minutes

Ingredients

1 pound button and/or Cremini mushrooms with 2-inch caps (about 12 mushrooms)
1 avocado, pitted, peeled and chopped
⅓ cup chopped toasted hazelnuts or almonds
3 tbsp. champagne vinegar
2 tbsp. chopped red onion
2 pieces Prosciutto
1 tbsp. chopped fresh rosemary
5 tbsp. olive oil
1 tsp kosher salt

Directions

Remove stems from mushrooms.
Place stems and caps in a shallow baking pan. Toss with 3 tablespoon olive oil.
Bake at 400ºF for 10-12 minutes or until just tender. Remove and let cool.
Lightly dry excess moisture from mushrooms with a paper towel. Then finely chop.
Add champagne vinegar, red onion, and salt in a medium bowl.
Add mushrooms to vinegar mixture, along with nuts, rosemary, avocado, and remaining olive oil. Stuff caps with avocado mixture. Make about 12 mushrooms.
Serve immediately!

Avocado Mushroom Stuffed