Roasted Avocado-Stuffed Mushrooms
Prep Time
15 mins
Cook Time
8 mins
Total Time
23 mins
Servings: 6
Calories: 135 kcal
Ingredients
- 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
Instructions
-
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.
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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.
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In small skillet over medium heat, dry toast the pine nuts for 3 minutes until lightly golden brown (careful not to burn).
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In the meantime, combine remaining ingredients in a bowl and toss together. Fill each mushroom cap with a spoonful of the mixture and se
Recipe Notes
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Nutrition Facts
Roasted Avocado-Stuffed Mushrooms
Amount Per Serving (1 g)
Calories 135
Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 2g10%
Polyunsaturated Fat 3g
Monounsaturated Fat 6g
Sodium 132mg6%
Potassium 381mg11%
Carbohydrates 7g2%
Fiber 3g12%
Sugar 1g1%
Protein 3g6%
Vitamin A 120IU2%
Vitamin C 5mg6%
Calcium 18mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.