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!
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!
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
Line 2 baking sheets with foil and preheat your oven to 425 degrees.
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.
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.
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.
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.
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.
Serve and Devour!
To make this AIP friendly, omit pepper and almond flour garnish
Have you ever felt like your meals were just the same old boring thing over and over again? I feel that way quite a bit, and when I do, I try to get creative in the kitchen! Sometimes it’s all in the presentation of your food that can make eating feel exciting and new! This recipe will not only wow you, but the people you serve it to! Get ready to get creative in 3,2,1!
1/2 cup diced tomatoes
1/2 cup diced mango
1/2 cup diced avocado
1 can of tuna meat-I used wild planet
Basil for Garnish
Assemble each of the two stacks by tightly layering together in a mold 1/2 of each of the tomatoes, mango, avocado and Tuna. (If you don’t have a mold, you can use any hollowed-out aluminum can or a circular bottle-I used an empty coconut milk can with both sides open).
Press down on the top layer while slowly removing the mold to reveal the freestanding tuna stack. Repeat with the remaining ingredients to form a total of two tuna stacks.
Garnish your stack with basil, drizzle the tuna stacks with your favorite dressing if you fancy and serve.