Prep Time |
Cook Time |
Total Time |
Makes |
Calories |
15 min. |
10 min. |
25 min. |
6 |
0 |
Spinach & Avocado Stuffed Mushrooms
A veggie friendly meal that is full of rich flavor and a wonderful main dish to serve with a pilaf, rice or steamed veggies.
Ingredients:
6 baby bello mushroom |
2 tablespoons extra virgin olive oil (divided)
|
1 1/2 cup fresh baby spinach (well packed)
|
1 clove garlic
|
1 ripe avocado
|
1/4 cup walnuts (toasted, if you want)
|
1 tablespoon lemon juice
|
Salt to taste
|
1 red bell pepper, pureed |
1 (12 oz.) can of black eyed peas. |
Instructions:
1 | Preheat your oven to 450 degrees.
|
2 | Gently wash your mushrooms in cool water, remove the stems.
|
3 | Line two rimmed baking sheets with foil or your favorite non-stick waterproof liner. Pour 1 tablespoon of olive oil in a small cup, and use a pastry brush to paint the edges/caps of your mushrooms.
|
4 | Place your mushrooms, cap side down, on your baking sheets. Season with a little salt.
|
5 | Bake at 450 degrees for 7 minutes, then remove. Pour water out of caps and put back on your baking sheet.
|
6 | For your filling, combine your spinach, walnuts, garlic, and seasonings within a blender or food processor. Blend until it becomes a chunky paste.
|
7 | Peel and pit avocado. Mix with lemon and black eyed peas, then mash the contents until chunky Pour blender contents over mashed avocado/black eyed peas and stir it together. Now, taste it, and add salt to your preference.
|
8 | Spoon filling into your mushrooms .
|
9 | Put stuffed mushrooms back in the oven at 450 degrees F for another 3-5 minutes
|
10 | Serve with 1 tbsp. of red pepper puree, (puree one red bell pepper in the blender and spoon over each mushroom). |