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Nutrition Facts

Serving Size
Amount Per Serving
Calories0
% Daily Value
Total Fat g%
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:

1Preheat your oven to 450 degrees.
2Gently wash your mushrooms in cool water, remove the stems.
3Line 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.
4Place your mushrooms, cap side down, on your baking sheets. Season with a little salt.
5Bake at 450 degrees for 7 minutes, then remove. Pour water out of caps and put back on your baking sheet.
6For your filling, combine your spinach, walnuts, garlic, and seasonings within a blender or food processor. Blend until it becomes a chunky paste.
7Peel 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.
8Spoon filling into your mushrooms .
9Put stuffed mushrooms back in the oven at 450 degrees F for another 3-5 minutes
10Serve with 1 tbsp. of red pepper puree, (puree one red bell pepper in the blender and spoon over each mushroom).