Avocado-Stuffed Marinated Mushrooms

Kitchen Tested
  • Yield 8 servings
  • Prep 10 mins
  • Cook 0 mins

Creamy avocado filling, with zip from feta and lemon.

Hass Avocado Board


2 (8-ounce) packages fresh white button mushrooms
2/3 cup bottled balsamic dressing
2 ripe, firm large avocados (about 8-ounces each)
1 tablespoon fresh lemon juice
1 teaspoon garlic salt
1 green onion, finely chopped
1/2 cup crumbled feta cheese


  1. Using a damp paper towel, wipe all mushrooms to remove any soil.
  2. Remove mushroom steams; discard. Place mushroom caps in a plastic zip-top bag and add salad dressing. Turn to coat mushrooms well. Marinate 30 minutes.
  3. Remove mushrooms from dressing.
  4. Cut avocados in half, remove seed and scoop our flesh. Combine avocado with lemon juice, garlic salt and onion. Mash mixture with a fork, combining all ingredients. Spoon avocado mixture into each mushroom cap and sprinkle with feta cheese.

Recipe courtesy of the Haas Avocado Board.



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