Spinach Avocado Stuffed Portobellos
Serves | 3-6 |
Prep time | 10 minutes |
Cook time | 15 minutes |
Total time | 25 minutes |
Dietary | Diabetic, Gluten Free, Vegan, Vegetarian |
Meal type | Appetizer, Lunch, Main Dish, Side Dish, Starter |
Occasion | Casual Party, Formal Party, Valentines day |
Ingredients
- 2 Portobello mushrooms (Or leave out the large Portabellos completely and just use 8 oz of Baby Bellos)
- 6-8 Baby bellos (Or 1 more large Portobello mushroom)
- 2 tablespoons extra virgin olive oil (divided)
- 1 1/2 cup fresh baby spinach (well packed)
- 1 clove garlic
- 1 ripe avocado
- 1/4 cup walnuts (toasted, if you want)
- 1 tablespoon nutritional yeast flakes
- 1 tablespoon lemon juice
- salt to taste
- handful of sliced almonds (for garnish)
Directions
Note
1. This recipe contains raw garlic. If you aren't a fan of raw garlic, just throw your garlic clove in with your mushrooms and let them roast for a few minutes before blending them up with your spinach.
2. This recipe tastes delicious with either the large portobellos or small baby bellos. However, if you're serving someone (or you yourself) who isn't used to the rich flavors of avocado and portobellos mushrooms, I recommend serving these up as appetizers using the baby bellos. They are delicious, bite-sized, and not too overwhelming.