Avocado Prosciutto Stuffed Mushrooms

Avocado Prosciutto Stuffed Mushrooms

Recipe by Sandra MyersCourse: AppetizersCuisine: AmericanDifficulty: Easy
Servings

12

servings
Prep time

20

minutes
Cooking time

30

minutes
Calories

99

kcal

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

  • 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 Prosciutto Stuffed Mushrooms
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