Blue Cheese Guacamole Stuffed Mushrooms with Buffalo Sauce
Need a gluten free and lacto ovo vegetarian hor d'oeuvre? Blue Cheese Guacamole Stuffed Mushrooms with Buffalo Sauce could be an outstanding recipe to try. This recipe serves 8 and costs $1.53 per serving. One portion of this dish contains about 6g of protein, 28g of fat, and a total of 295 calories. From preparation to the plate, this recipe takes roughly 15 minutes. 8756 people have tried and liked this recipe. It is a budget friendly recipe for fans of Mexican food. It is brought to you by Half Baked Harvest. If you have avocados, baby bella mushrooms, seasoned salt, and a few other ingredients on hand, you can make it. Overall, this recipe earns a pretty good spoonacular score of 63%. Try Blue Cheese-Stuffed Chicken with Buffalo Sauce, Buffalo Chicken Stuffed Potato Skins with Honey Blue Cheese Sauce, and Buffalo Bacon Blue Cheese Guacamole for similar recipes.
Servings: 8
Preparation duration: 5 minutes
Cooking duration: 10 minutes
Ingredients:
3 avocados, mashed
1 pound baby portobello mushrooms
3-4 ounces blue cheese, crumbled (may sub goat cheese, cotija cheese or feta if you are not a blue cheese fan)
1/2 cup butter, melted (may use half olive oil, half butter)
1/2 teaspoon cumin
1/4 fresh cilantro, chopped
1/2 cup grape tomatoes, quartered
1/4 cup green onions, chopped
3/4 cup hot sauce (I use Franks)
1 Jalapeño, seeded and diced (I left half of my seeds in)
juice of 1 lime
1 tablespoon olive oil
1/4 teaspoon pepper
1/4 teaspoon salt
salt and pepper
1/2 teaspoon seasoned salt
Equipment:
bowl
grill
whisk
oven
Cooking instruction summary:
To make the buffalo sauce combine the melted butter, hot sauce, seasoned salt and pepper in a small bowl. Whisk to combine. This can be stored in the fridge until ready to use. Preheat the grill to medium high heat or heat your oven to to 400 degrees F.Toss the mushrooms with 1 tablespoon of olive oil and a sprinkle of salt and pepper. Place the mushrooms stem side up directly on the grill and grill for 8-10 minutes or bake for 8-10 minutes. Remove from the grill and dump any liquid that is in the caps.While the mushrooms grill or bake, mash the avocados in a medium size bowl (I left mine pretty chunky, but go as chunky or smooth as you want). Add the tomatoes, green onions, cilantro, jalapeño, lime juice, cumin, salt and pepper. Stir to combine and and fold in the blue cheese.When the mushrooms are ready stuff each mushroom with the blue cheese guacamole. If your mushrooms are small you may have some of the guacamole leftover, just serve it along side the mushrooms with chips, save for snacking or make this grilled cheese . Serve with a drizzle of buffalo sauce if desired.
Step by step:
1. To make the buffalo sauce combine the melted butter, hot sauce, seasoned salt and pepper in a small bowl.
2. Whisk to combine. This can be stored in the fridge until ready to use. Preheat the grill to medium high heat or heat your oven to to 400 degrees F.Toss the mushrooms with 1 tablespoon of olive oil and a sprinkle of salt and pepper.
3. Place the mushrooms stem side up directly on the grill and grill for 8-10 minutes or bake for 8-10 minutes.
4. Remove from the grill and dump any liquid that is in the caps.While the mushrooms grill or bake, mash the avocados in a medium size bowl (I left mine pretty chunky, but go as chunky or smooth as you want).
5. Add the tomatoes, green onions, cilantro, jalapeño, lime juice, cumin, salt and pepper. Stir to combine and and fold in the blue cheese.When the mushrooms are ready stuff each mushroom with the blue cheese guacamole. If your mushrooms are small you may have some of the guacamole leftover, just serve it along side the mushrooms with chips, save for snacking or make this grilled cheese .
6. Serve with a drizzle of buffalo sauce if desired.
Nutrition Information:
covered percent of daily need
