One of the wonderful things about nature is that it produces myriad foods that can be used as serving dishes, such as coconuts (for bowls), pineapples (for cups) and banana leaves (for plates) to name a few. Allow us to introduce you to these edible ramekins – if you will.
This recipe for stuffed mushrooms makes one of the most creative appetizers you never knew you needed. Each bite-size ‘shroom is loaded with avocado salad, toasted pine nuts and dairy-free feta. You can scoop out and devour the insides, then eat the “bowl.” Or, you can indulge in the entire thing all at once.
Feel free to stuff your baby bellas ahead of time and refrigerate until you’re ready to warm them in the oven before serving.
Roasted Avocado-Stuffed Mushrooms
- 12 medium baby bella mushroom caps
- 1 Tbsp. extra-virgin olive oil
- 1 large avocado cubed
- 2 Tbsp. rice vinegar
- 2 Tbsp. toasted pine nuts
- 1 Tbsp. white onion finely minced
- 1 tsp. fresh flat-leaf Italian parsley
- 1/4 tsp. Himalayan pink salt
- 1/8 tsp. ground black pepper
- 1 oz. crumbled plant-based feta cheese
Preheat oven to 400 degrees F. Line baking sheet with parchment paper and arrange mushroom caps in an even layer. Drizzle with oil and toss to coat.
Roast mushroom caps for 8 minutes until they are soft and tender. Remove from oven and flip caps over onto a cooling rack to drain excess water.
In small skillet over medium heat, dry toast the pine nuts for 3 minutes until lightly golden brown (careful not to burn).
In the meantime, combine remaining ingredients in a bowl and toss together. Fill each mushroom cap with a spoonful of the mixture and se