Gorgonzola Guacamole Stuffed Mushrooms
Inspired by Half Baked Harvest
An intriguing twist on stuffed mushrooms … I stumbled across this wonderful idea when I was doing a Super Bowl cooking demo and one of the people that was signed up to join us was a vegetarian. I was planning on doing buffalo chicken stuffed mushrooms, but I wanted to also do something that my vegetarian friend could eat too.
I did a quick google search and didn’t find much, except for this one post from Half Baked Harvest … whoa, wait, did she say BLUE CHEESE with GUACAMOLE and MUSHROOMS all in the same sentence?
I am a huge fan of gorgonzola and all blue cheeses and I totally could not resist! This was the vegetarian twist that I needed.
Although I love love love hot peppers and buffalo sauce, I found I liked these better without the buffalo sauce. Try it both ways and see what you think.
- 8 oz. fresh mushrooms
- 1 ripe avocado
- 1 – 3 cloves garlic
- 1 Tablespoon lemon juice
- Crumbled gorgonzola (or other blue cheese), to taste
- 1 - 3 Tablespoons salsa, or to taste
- Buffalo wing sauce or other hot sauce (optional)
- Heat the oven to 400 F. Remove the stems from the mushrooms, then set on a rimmed baking sheet sprayed with cooking spray. Bake at 400 for about 15 minutes or until the mushrooms are tender and juicy.
- While the mushrooms are baking, cut the avocado in half lengthwise, remove the pit, then scoop out the flesh into a bowl. Mash the avocado with a fork. Stir in the garlic, lemon juice, and then add the gorgonzola and salsa to taste. Add some salt to taste if you think it needs it.
- When the mushrooms are done, stuff them generously with the guacamole and, if you like, drizzle with buffalo sauce or add a couple extra crumbles of gorgonzola on top.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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