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Crimini Stuffed With Spicy Guacamole


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  • 2 medium tomatoes seeded, diced
  • 1 small onion diced
  • 2 serrano chiles finely diced
  • 1 teaspoon salt
  • 1 ripe medium avacado
  • 1/2 bunch fresh cilantro stems removed
  • 1 tablespoon white wine vinegar
  • Juice of 1 lemon
  • 1 pound fresh crimini mushrooms - (to 2) cleaned, and stems removed


Servings 8


Step 1

Combine the tomatoes, onion, chiles, and salt in a medium bowl and allow to marinate for 15 minutes.

Meanwhile, split the avocado in half and remove the seed. Scoop out the avocado meat and place in a food processor. Add the cilantro, vinegar, 2 tablespoons water, and the lemon juice and blend until smooth.

Fold the avocado puree into the tomato mixture and refrigerate for 1 hour before using.

Adjust seasoning for filling with salt if necessary. Stuff the mushroom caps with the guacamole and serve.

This recipe yields 8 to 10 servings.

Suggested wine: Long Vineyards Sauvignon Blanc

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