Description
Baby portobello mushrooms stuffed with cream cheese guacamole.
Ingredients
- 6 whole Baby Portobello Mushroom Caps
- 1 whole Avocado, Peeled And Pitted
- ¼ blocks Cream Cheese, Softened (8 Ounce Package)
- 1 Tablespoon Chopped Cilantro
- 2 dashes Hot Sauce
- 1-½ teaspoon Garlic Powder, Or To Taste
- 1 teaspoon Salt
- 2 Tablespoons Lemon Juice
Preparation
Preheat oven to 375 F.
Line a rimmed baking sheet with foil. Place the mushrooms cap side down on the foil. Put the pan into the oven and roast at 375 F for about 8 minutes or until they are soft. Remove pan from oven. Let them cool.
Smash the avocado and cream cheese together in a bowl. Add the remaining ingredients and stir to combine. Adjust the salt and lemon to taste.
Add the cheese mixture into each mushroom cap. Serve at room temperature. Enjoy.
