Avocado Prosciutto Stuffed Mushrooms

Avocado prociutto stuffed mushrooms

Are you looking for a delicious appetizer for your Oscars party this weekend?! Well look no further because I’ve got you covered on this one! These earthy little morsels get a facelift in this recipe after you slather them with a healthy dose of olive oil, bake them, stuff them with a creamy avocado filling and add some salty, crunchy prosciutto to the mix! Holy drool!

olive oil mushroom caps

This appetizer packs an amazing punch of flavor and is so cute to boot! Who doesn’t love crispy pork on top of everything? I mean, they even make bacon flavored ice cream because it rocks! Ok, well maybe if you’re Vegan, but even they miss pork because they make bacon flavored coconut and veggies! Once you pop you really cant stop with these babies, but you don’t have to worry because, unlike Pringles, they’re good for you, shhh!

These could also easily be made into a meal by using portobello mushrooms instead of the baby bellas and be equally if not more delicious! So, give them a go and let me know what you think!


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Avocado Prosciutto Stuffed Mushrooms


  • -8 oz. pack of baby bella mushrooms, stems removed
  • -1 large avocado
  • -1/2 cup baby spinach
  • -2 to 3 pieces of prosciutto
  • -1 tablespoon fresh lemon juice
  • -1 tablespoon fresh basil leaves
  • -1 tablespoon fresh parsley leaves
  • -1 tablespoon olive oil (for baking mushrooms)
  • -1/2 clove of garlic
  • -2 teaspoons onion powder
  • -1/8 teaspoon Himalayan or sea salt
  • -1/4 teaspoon pepper


  1. Line 2 baking sheets with foil and preheat your oven to 425 degrees.
  2. Fold pieces of prosciutto in half and bake on lined baking sheet for 5 minutes, flip and bake for another 5 minutes on the other side. If it still isn't crispy enough, set oven to broil and cook for an additional minute. Set aside to cool.
  3. Remove mushroom stems. Gently rinse under cool water and pat dry with paper towel. Place mushrooms gill side up on lined baking sheet and use a basting brush to coat caps and sides of mushrooms with olive oil.Sprinkle salt on each mushroom if desired and place into 425 degree oven for about 5-6 minutes.
  4. Remove mushrooms from oven and dump out any moisture that collected inside the mushrooms while baking. Gently pat each mushroom dry with a paper towel. Set aside to cool.
  5. Slice avocado and remove pit. place avocado flesh into a high speed blender (I used a vitamix) or food processor along with baby spinach,lemon juice, basil leaves, parsley, garlic, onion powder, salt, pepper and blend until smooth.Taste test and adjust flavor as needed.
  6. Crumble your cooled prosciutto into bite sized pieces and sprinkle a tiny inside your mushrooms. Scoop avocado filling mixture into each mushroom topped with more crumbled prosciutto pieces. Garnish with dried cilantro, flavor god everything spice mix and almond flour.
  7. Serve and Devour!


To make this AIP friendly, omit pepper and almond flour garnish



Red Pepper Almond Sauce



I wanted to give a big thank you to everyone who came out to the Paleo Party at Whole Foods Market Berkeley this weekend. I had such a fun time meeting all of you and doing a recipe demo for my Red Pepper Almond Sauce. You guys are so AWESOME and are the reason I love doing what I do. The paleo community is incredible!

So, on to the good stuff! This sauce is seriously AMAZING on so many things and I wanted to share it not only with my local friends, but everyone who wants to take their meals to that NEXT LEVEL! This sauce is so versatile and can be used on so many things. You can serve it as a dip with fresh cut veggies or plantain chips. I like to use it as a salad dressing, on top of tacos, eggs, sausage and burgers for a little extra yum factor!

If you miss dairy or legumes, this recipe is for you my friend! It takes me back to my dairy loving hummus hoarding days. I am also working on a few other variations of this recipe, so check back soon for the other yummy flavors! I promise you will love this and want to keep it on tap, haha! You may even want to hide it in the fridge so you can have it all to yourself ;)

Red Pepper Almond Sauce


  • -1 c. of filtered water
  • -1- 8 oz. package of slivered blanched almonds (Soaked in water overnight)
  • -1 large red bell pepper diced
  • -1/4 c. fresh lemon juice
  • -3 tbsp. avocado oil
  • -2 tbsp. coconut aminos
  • -2 tbsp. nutritional yeast (optional)
  • -1 tbsp. smoked Paprika
  • -1 tbsp. garlic powder
  • -1 tbsp. onion powder
  • -1 tsp. ground cumin
  • -1 tsp. ground cayenne pepper
  • -1 tsp. ground corriander
  • -Salt & pepper to taste


  1. Place wet ingredients first in a high-powdered blender (such as a VitaMix) and then add the remaining dry ingredients. Slowly blend for one minute. Turn the dial up to high and continue to blend for 1-2 minutes, or until smooth and creamy.
  2. Store in the refrigerator. Sauce may separate, stir to reincorporate ingredients before serving.


• Serve with fresh cut veggies or plantain chips. Use as a salad dressing, on top of tacos and burgers for a little kick.

•Nutritional yeast is optional, but it gives the sauce a nice cheesy flavor.

•Although I haven’t tried it, a food processor might also work to make this sauce.


Whole Foods Market Berkeley Paleo Events & VIP Party


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Hey there my Nor Cal peeps! Come to Join me at the Whole Foods Berkeley at 3000 Telegraph ave. this Saturday February 7th from 11-3pm! I will be partnering with them to host a SUPER FUN Paleo event! The FIRST 15 of my followers who go HERE and request an invite will get a special VIP experience including A SWAG BAG with a Paleo cookbook & tons of Paleo goodies, a SPECIAL STORE TOUR w/ me & Ruby their healthy eating specialist highlighting Paleo friendly products, and a COOKING DEMO by me including a tasting and recipe to take home!

If you can’t make it on Saturday or just want to make it a super fun PALEO WEEKEND, there will be ANOTHER PALEO event at the Whole Foods Market Berkeley GILMAN location. There will be lots of Paleo vendors and samples plus, a BOOK SIGNING by Michelle Tam of Nom Nom Paleo on Sunday February 8th from 11-1! Heck come to both if you can!! Come out and say Hi, fill your bellies with free yummy food and party PALEO STYLE with us this weekend in Berkeley!!

Wholefoods nomnompaleo