Gorgonzola Guacamole Stuffed Mushrooms

Inspired by Half Baked Harvest

An intriguing twist on stuffed mushrooms … I stumbled across this wonderful idea when I was doing a Super Bowl cooking demo and one of the people that was signed up to join us was a vegetarian. I was planning on doing buffalo chicken stuffed mushrooms, but I wanted to also do something that my vegetarian friend could eat too.

I did a quick google search and didn’t find much, except for this one post from Half Baked Harvest … whoa, wait, did she say BLUE CHEESE with GUACAMOLE and MUSHROOMS all in the same sentence?

I am a huge fan of gorgonzola and all blue cheeses and I totally could not resist! This was the vegetarian twist that I needed.

Although I love love love hot peppers and buffalo sauce, I found I liked these better without the buffalo sauce. Try it both ways and see what you think.

Gorgonzola Guacamole Stuffed Mushrooms

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes

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Ingredients

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• 8 oz. fresh mushrooms
• 1 ripe avocado
• 1 – 3 cloves garlic
• 1 Tablespoon lemon juice
• Crumbled gorgonzola (or other blue cheese), to taste
• 1 – 3 Tablespoons salsa, or to taste
• Buffalo wing sauce or other hot sauce (optional)

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Instructions

1. Heat the oven to 400 F. Remove the stems from the mushrooms, then set on a rimmed baking sheet sprayed with cooking spray. Bake at 400 for about 15 minutes or until the mushrooms are tender and juicy.
2. While the mushrooms are baking, cut the avocado in half lengthwise, remove the pit, then scoop out the flesh into a bowl. Mash the avocado with a fork. Stir in the garlic, lemon juice, and then add the gorgonzola and salsa to taste. Add some salt to taste if you think it needs it.
3. When the mushrooms are done, stuff them generously with the guacamole and, if you like, drizzle with buffalo sauce or add a couple extra crumbles of gorgonzola on top.

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Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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