Avocado-Stuffed Mushrooms


Stuff roasted mushrooms with a combination of toasted nuts and avocado for a fast and filling party appetizer.

Avocado-Stuffed Mushrooms
Photo: Andy Lyons
Hands On Time:
20 mins
Total Time:
30 mins
12 stuffed mushrooms


  • 1 pound button and/or cremini mushrooms with 2-inch caps (about 12 mushrooms)

  • 5 tablespoon olive oil

  • 3 tablespoon champagne vinegar

  • 2 tablespoon chopped red onion

  • 1 teaspoon kosher salt

  • cup chopped toasted hazelnuts or almonds

  • 1 tablespoon chopped fresh rosemary

  • 1 avocado, pitted, peeled and chopped


  1. Remove stems from mushrooms. Place stems and caps in a shallow baking pan. Drizzle with 3 Tbsp. olive oil; toss to coat. Bake at 400ºF 10 to 12 minutes or until just tender; cool. Lightly dry excess moisture from mushrooms with a paper towel.

  2. In a medium bowl combine champagne vinegar, red onion, and salt. Finely chop stems; add to vinegar mixture along with nuts, rosemary, avocado, and 2 Tbsp. olive oil. Fill caps with avocado mixture. Makes about 12 mushrooms.


Left over filling can be enjoyed on crackers.

Nutrition Facts (per serving)

99 Calories
9g Fat
3g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 99
% Daily Value *
Total Fat 9g 12%
Saturated Fat 1g 5%
Sodium 163mg 7%
Total Carbohydrate 3g 1%
Total Sugars 1g
Protein 2g
Vitamin C 2.2mg 11%
Calcium 8mg 1%
Iron 0.5mg 3%
Potassium 205mg 4%
Folate, total 20.5mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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