Blue Cheese Guacamole Stuffed Mushrooms with Buffalo Sauce
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Half Baked Harvest · by Tieghan Gerard★ 4.2 (13)

Blue Cheese Guacamole Stuffed Mushrooms with Buffalo Sauce

NUTRITION · PER SERVING15M COOK
CAL 22%·PRO 16%
CARBS 14G13% OF CAL
8G FIBER0G ADDED0G INTRINSIC2G OTHER3G TOTAL SUGAR
FAT 42G85% OF CAL
14G SAT29G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Roasted mushroom caps stuffed with creamy guacamole and tangy blue cheese, finished with spicy buffalo sauce. A rich, savory appetizer in one bite.

starteramericangluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 1 pound baby portobello mushrooms
  • 1 tablespoon olive oil
  • salt and pepper
  • 3 avocados (mashed)
  • 1/2 cup grape tomatoes (quartered)
  • 1/4 cup green onions (chopped)
  • 1/4 fresh cilantro (chopped)
  • 1 in Jalapeño (seeded and diced (I left half of my seeds ))
  • juice of 1 lime
  • 1/2 teaspoon cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3-4 ounces blue cheese (crumbled (may sub goat cheese, cotija cheese or feta if you are not a blue cheese fan))
  • 1/2 cup butter (melted (may use half olive oil, half butter))
  • 3/4 cup hot sauce (I use Franks)
  • 1/2 teaspoon seasoned salt
  • 1/2 teaspoon pepper
PREP
5M
SODIUM
873MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.