Hass Avocado Stuffed Mushrooms

By Other
Try this great recipe as a stuffing for cored tomatoes or just on toast too!

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  • Prep Time: 20 minutes

Appetizers, Dips & Salsa

Serves: 8
Cups of Fruits & Vegetables per Serving:
Think Variety; Think Color: White, Green


2 (8 oz.) boxes fresh white mushrooms
2/3 cup prepared balsamic dressing
1 Tbsp. fresh lemon juice
1 tsp. coarse ground garlic salt
1 green onion, finely chopped
2 ripe Fresh Hass Avocados, halved, seeded and scooped out
1/2 cup crumbled feta cheese


Using a wet paper towel, wipe all mushrooms to remove any soil.

Pop out mushroom stems.

Place mushroom caps in a sealable plastic bag and add salad dressing, making sure all the mushrooms are coated with dressing.

Marinate the mushrooms for 30 minutes.

Remove mushrooms from dressing and set aside.

In a medium bowl, combine lemon juice, garlic salt, onion and avocados.

Coarsely mash, combining all ingredients.

Spoon avocado mixture into a sealable plastic bag and seal tightly.

Push mixture away from one of the bottom corners of the bag.

Using scissors cut a small hole in this corner of the plastic bag.

Squeeze a generous amount of the avocado mixture through the hole in the bag into each mushroom cap and sprinkle with feta cheese.


*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Nutritional Information

  • Calories:    
  • Carbohydrates:    g
  • Total Fat:    g
  • Cholesterol:    mg
  • Saturated Fat:   g
  • Dietary Fiber:    g
  • % of Calories from Fat:    %
  • Sodium:     mg
  • Protein:    g
  • Recipe Credit
  • Recipe courtesy of Hass



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