Guacamole-Stuffed Marinated Mushrooms

This Mexican recipe takes stuffed mushrooms to the next level. Stuffed with guacamole and dried tomatoes, these mushrooms will disappear in a hurry.

Guacamole-Stuffed Marinated Mushrooms
Photo: Andy Lyons
Prep Time:
20 mins
Bake Time:
5 mins
Marinate Time:
2 hrs
Total Time:
20 mins
10 stuffed mushrooms


  • 10 large fresh button mushrooms

  • Nonstick cooking spray

  • ¼ cup cider vinegar

  • ¼ cup lime juice

  • 2 tablespoon olive oil

  • ½ teaspoon sea salt flakes or sea salt

  • ½ teaspoon ground cumin

  • ¼ teaspoon ground ancho chile pepper

  • 1 ½ cup Freezer Guacamole, thawed, or purchased guacamole

  • 2 tablespoon snipped oil-packed dried tomatoes

  • ¼ cup thin, bite-size strips peeled jicama

  • 2 tablespoon pine nuts, toasted (optional)

Make-Ahead Guacamole

  • 6 ripe avocados, halved, seeded, peeled, and coarsely mashed

  • cup chopped green onions

  • cup snipped fresh cilantro

  • cup sour cream

  • 3 tablespoon lime juice

  • ½ teaspoon salt

  • ¼ teaspoon bottled hot pepper sauce (optional)


  1. Preheat oven to 400°F. Remove and discard stems from mushrooms. Place mushroom caps, stemmed sides down, in a 15x10-inch baking pan; coat lightly with cooking spray. Bake 5 minutes. Drain on paper towels.

  2. Place mushrooms in a resealable plastic bag set in a shallow dish. For marinade, in a small bowl combine vinegar, 2 Tbsp. of the lime juice, the oil, 1/4 tsp. of the salt, the cumin, and ground ancho pepper. Pour over mushrooms. Seal bag; turn to coat mushrooms. Marinate in the refrigerator 2 to 8 hours.

  3. Drain mushrooms, discarding marinade. Pat mushrooms dry with paper towels. Place mushrooms stemmed sides up. In a bowl combine Freezer Guacamole and dried tomatoes; spoon into mushroom caps.

  4. Toss jicama with remaining 2 Tbsp. lime juice. Top stuffed mushrooms with jicama and, if desired, pine nuts. Sprinkle with remaining 1/4 tsp. salt. If desired, cover and chill up to 1 hour before serving.

Make-Ahead Guacamole

  1. In a medium bowl combine all ingredients.

  2. Divide guacamole among three 1-qt. freezer bags. Squeeze air from bags; seal and freeze up to 1 month. To serve, thaw in refrigerator overnight.

If desired, snip off a corner of the freezer bag and use the bag to pipe the guacamole directly onto chips.

If you prefer, leave guacamole in the bowl and cover the surface with plastic wrap; cover bowl. Chill up to 8 hours.

Nutrition Facts (per serving)

80 Calories
7g Fat
5g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 80
% Daily Value *
Total Fat 7g 9%
Saturated Fat 1g 5%
Cholesterol 1mg 0%
Sodium 146mg 6%
Total Carbohydrate 5g 2%
Total Sugars 1g
Protein 2g
Vitamin C 7.1mg 36%
Calcium 10mg 1%
Iron 0.5mg 3%
Potassium 288mg 6%
Folate, total 31.8mcg
Vitamin B-12 0mcg
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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