Recipes and Cooking 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on December 22, 2020 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 20 mins Bake Time: 5 mins Marinate Time: 2 hrs Total Time: 20 mins Servings: 10 Yield: 10 stuffed mushrooms Jump to Nutrition Facts Ingredients 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 ⅓ cup chopped green onions ⅓ cup snipped fresh cilantro ⅓ cup sour cream 3 tablespoon lime juice ½ teaspoon salt ¼ teaspoon bottled hot pepper sauce (optional) Directions 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. 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. 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. 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 In a medium bowl combine all ingredients. 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. Rate it Print Nutrition Facts (per serving) 80 Calories 7g Fat 5g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.