Stuffed mushrooms with avocados, prosciutto, and fresh herbs make a healthy snack or side dish.
Ingredients
3 slice
Prosciutto
(2-3 pieces)
227 gm
Cremini (Italian) mushroom
(also known as baby bella mushrooms - stems removed)
1 tbsp
Extra virgin olive oil
(for baking mushrooms)
1 dash
Himalayan sea salt
1 avocado(s)
Avocado
(large)
1/2 cup
Baby spinach
1 tbsp
Lemon juice
1 tbsp
Basil, fresh
1 tbsp
Parsley, fresh
1/2 clove(s)
Garlic
2 tsp
Onion powder
1 dash
Salt and pepper
2 tbsp
Walnuts
(chopped)
Instructions
Line 2 baking sheets with foil and preheat your oven to 425F (220C).
Fold pieces of prosciutto in half and bake on a 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 the 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 a 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 bake in the oven for about 5-6 minutes.
Remove mushrooms from the oven and pour 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 the pit. place avocado flesh into a high-speed blender 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 some inside your mushrooms. Scoop avocado filling mixture into each mushroom. Garnish with chopped walnuts.
Notes:
Quick Tips
To make this AIP friendly, omit pepp
Nutritional Highlights
Mushroomsare a great source of antioxidants which are important for healthy immunity!
