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We love guac, but we’ll be honest: Sometimes we get tired of the usual vehicles for eating it. That’s why we love this recipe. It doesn’t require chips, crudites, or burritos. Instead, it uses grilled portobello mushrooms to cradle some cheese-infused homemade guac.
Is your mouth watering yet? If not, we should probably mention that the whole thing is topped with homemade buffalo sauce. Yup, thought so. Share a photo of your own guacamole-stuffed mushrooms on Instagram and tag us @greatist.
Recipe adapted from: Half Baked Harvest
Makes: 6 servings
Ready in: 15 minutes
1 pound baby portobello mushrooms
1 tablespoon olive oil
3 avocados, mashed
1/2 cup grape tomatoes, quartered
1/4 cup green onions
1/4 fresh cilantro, chopped
1-inch jalapeño seeded and diced
Juice of 1 lime
1/2 teaspoon cumin
1/4 teaspoon salt
1/4 teaspoon pepper
3-4 oz cotija cheese, crumbled (or blue, if you prefer)
Salt and pepper to taste
1/2 cup butter, melted
3/4 cup hot sauce
1/2 teaspoon seasoned salt
1/2 teaspoon pepper
1. To make Buffalo sauce, combine melted butter, hot sauce, seasoned salt, and pepper in a small bowl. Whisk to combine and store in fridge until ready to use.
2. Preheat a grill to medium-high heat or the oven to 400 degrees.
3. Toss mushrooms with olive oil and a sprinkle of salt and pepper. Place mushroom stem side up on the grill and cook for 8-10 minutes or bake in oven for 8-10 minutes.
4. While mushrooms cook, combine mashed avocados in a medium bowl with tomatoes, green onions, cilantro, jalapeno, lime juice, cumin, salt, and pepper. Fold in cotija cheese.
5. When the mushrooms are cooked, remove from grill or oven and discard any liquid that has accumulated in the mushroom caps. Stuff each mushroom with the cotija guacamole.
6. Drizzle mushrooms with the Buffalo sauce. Enjoy!
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