Description
These Avocado & Egg Stuffed Mushrooms are a delightful, nutritious appetizer that’s perfect for any occasion. The creamy avocado filling and tender baked mushroom caps come together to create a flavorful and satisfying bite.
Ingredients
– 12 large mushrooms, stems removed and finely chopped
– 1 avocado, mashed
– 2 hard-boiled eggs, finely chopped
– 2 tablespoons cream cheese, softened
– 1 tablespoon fresh parsley, chopped
– 1 teaspoon lemon juice
– Salt and pepper to taste
Instructions
1. 1. Preheat your oven to 375°F (190°C).
2. 2. Carefully scoop out the stems from the mushroom caps, reserving the caps.
3. 3. In a bowl, combine the chopped mushroom stems, mashed avocado, chopped hard-boiled eggs, cream cheese, parsley, and lemon juice. Season with salt and pepper.
4. 4. Spoon the avocado-egg mixture into the hollowed-out mushroom caps, packing it in gently.
5. 5. Arrange the stuffed mushrooms on a baking sheet lined with parchment paper.
6. 6. Bake for 15-18 minutes, or until the mushrooms are tender and the filling is heated through.
7. 7. Serve the Avocado & Egg Stuffed Mushrooms warm, garnished with additional parsley if desired.
Notes
For a crunchy topping, you can sprinkle the stuffed mushrooms with breadcrumbs or Parmesan cheese before baking. These mushrooms can also be served at room temperature as a party appetizer.
- Prep Time: 15
- Cook Time: 18
- Category: Appetizer
- Method: Baking
- Cuisine: American