Whether you plate these out as “fancy food” or just enjoy a salad cup for lunch or brunch, these Baby Button Mushroom Stuffed Avocados https://bit.ly/35dc0HC are gorgeous! #mushroomsforlunch #easycooking #easyeating #mushroomswitheverything #mushroomrecipes #weekendfood #supernutrition #shortcuts #comfortfood #travelwithyourtastebuds #flexitarian #umami #relaxedeating #plantbased #mushroomsnack #easyentertaining #lifeisgood #immunebooster #nourish #eatwell #healthy #dinnerforone #affordable #avocado #brunch
Baby Button Mushroom Stuffed Avocados
Makes 4 halves
Ingredients
200g Baby Button mushrooms
8 cherry tomatoes
1 small red pepper
handful fresh basil
2 tbsp olive oil
2 tbsp basil pesto
1 tbsp red wine vinegar
1 fresh chilli, finely diced
sea salt flakes
freshly ground black pepper
2 large ripe avocados
juice of 1 lemon
Method
1 Slice the Baby Buttons into quarters and place in a large mixing bowl.
2 Quarter the cherry tomatoes and add them to the bowl. Finely dice the red pepper and add it to the mix.
3 Finely slice the basil and add it to the bowl along with the olive oil, basil pesto, vinegar, fresh chilli and a good amount of salt and pepper. Toss everything until well coated.
4 Slice the avos in half and carefully peel them and remove the pips. Cut a small piece off the bottom of each half so that they can sit flat on a plate.
5 Brush the avo halves generously all over with lemon juice.
6 Spoon the mushroom mixture into each half and serve with an extra wedge of lemon.