Sunday, September 28, 2014

stuffed mushrooms with avocados

We made this vegan by using almond feta.

1 pound of mushroom caps
2/3 cup of balsamic dressing (1/4 cup vinegar, 1/2 cup olive oil, 2 TBS honey, salt, pepper)
1 TBS fresh squeezed lemon juice
1 tsp coarse ground salt
1 green onion, finely chopped
2 large ripe avocadoes
1/2 cup almond feta

1. brush off any dirt from the mushroom caps, removing stems
2. place caps in a container to marinate for dressing for 30 minutes
3. in a medium bowl, combine lemon juice, garlic, salt, onions and avocados, mashing until combined,
4. place the avocado mixture into a decorating bag or sealed plastic bag cutting away the corner with scissors.
5. remove mushrooms and arrange in a serving dish
6. squeeze the avocado mix filling each mushroom cap
7. sprinkle almond feta


The original recipe is

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