Avocado and Herb Stuffed Mushrooms make possibly the simplest and most delicious meal when paired with a green salad and plant protein. 15 minutes to prep and 20 to bake - easy!
Today’s recipe is a bit of a staple in our household. It never fails to dress up a simple ‘throw together’ type of meal. Avocados make for an unusual filling – they’re not something I tend to cook – but trust me – this works – especially as they make such a nice base for that herbed crumb to adhere to.
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Speaking of which, I tend to take a wee field trip around the garden every time I make this, and gather a little bit of everything really – thyme, parsley, sorrel, rosemary, oregano and mint. Straight into the food processor with some gluten free bread and a little chilli, and your lovely herbed crumb is done!
You can adapt to your liking – I have also made this a ton of times with literally a whole head of garlic cloves added to the mix.
I served this with a sprinkle of fresh lemon zest and a dash of balsamic over the top. To make a balanced meal, I also had a fresh rocket salad, slow roasted tomatoes, a tablespoon of spiced kraut, and some chickpeas tossed in lemon, garlic and olive oil.
Hope you love it!
Avocado Herb Stuffed Mushrooms
- 4 large Portobello mushrooms
- ½ large avocado
- 2 slices gluten free bread brown
- large handful of fresh mixed garden herbs – rosemary parsley, mint, oregano, sorrel, thyme
- ½ small red chilli
- Zest of one lemon
- 1 tablespoon olive oil
- 2 teaspoons balsamic vinegar
- coarse sea salt to finish
- Pre heat the oven at 180˚C.
- Slice the avocado and place two slices of each within each mushroom (as in one of the above photos).
- In a food processor, tear the bread up and blitz with the herbs and chilli to make the crumb stuffing.
- Fill each of the mushrooms with the mixture and sprinkle lemon zest over the top, drizzle with olive oil.
- Bake for 20 minutes or until done.
- When cooked, drizzle with balsamic vinegar. Great served with grilled tomatoes and rocket salad.
- You can use gluten free panko crumbs and simply fold through the chopped chilli, herbs and zest if you don't have a food processor or want an easier option
- A tablespoon of nutritional yeast added to the crumb mixture is yum
- After making this multiple times, I much prefer using a mixture of fresh herbs to give it flavour rather than just a single herb