Looking for a holiday, special event or game day appetizer? These stuffed mushrooms are super easy to make and are sure to be a crowd pleaser. Made with creamy avocado, bacon and fresh cilantro, they are gluten-free, dairy-free and delicious!
- 8-10 mini portabella mushrooms
- ½ cup fresh spinach
- ½ tbsp olive oil
- 3 organic avocados, ripe
- 1 lime, juiced
- 1 tsp salt
- 1 tsp red pepper flakes
- 3 strips bacon, precooked and chopped
- Fresh cilantro
Preheat oven to 350F. Carefully remove stems from mushrooms and set aside to be used for filling. Add your mushrooms to your baking sheet greased with a dash of coconut oil. Bake for 10-12 minutes. Meanwhile, mince the stems and spinach into tiny pieces and add to a small skillet heated with olive oil. Continue to cook until mushrooms are soft and spinach is wilted. Remove hallowed out mushrooms from oven and fill with filling. Set aside. In a bowl, mix avocado, lime, salt, and red pepper flakes. Scoop out tiny spoonful and add to the top of each mushroom. Add to the top of each mushroom and add bacon and cilantro. Enjoy!