Guacamole-stuffed mushrooms with tahini drizzle
A beautiful, unique appetizer that’ll have your guests gushing and coming back for more.
Apparently there’s a bit of a hummus craze going on in the world now, from movie trailers to recipes for wacky and wonderful flavors of hummus. But just so Israel’s other favorite condiment doesn’t start getting a complex, we’re introducing a party favorite with a Mediterranean twist. These tahini-drizzled stuffed mushrooms are packed with flavor and texture, and loaded with nutritious goodness. Try this on for size, hummus fans.
- 12 baby bella mushroom caps
- Olive oil
- Salt and pepper
- 1 ripe avocado
- 1 small Roma tomato
- 1 tablespoon chopped red onion
- 1/3 cup prepared tahini
Preheat oven to 350°. Line a baking pan with parchment paper.
Clean mushroom caps well, and brush with olive oil. Sprinkle with salt and pepper. Transfer to lined pan, and bake for 12-15 minutes, depending on the size of the caps. (Mushroom Stuffers are larger and will need the full time, smaller ones will only need 10-12 minutes.)
Transfer mushrooms to paper towel-lined plate to drain off excess liquid.
In a small ziploc bag, place peeled avocado, and salt and pepper to taste. Mash well until there are no more chunks. Add diced tomato and onion, and mix in the bag.
Seal the bag, and snip off the corner. Use bag to pipe guacamole filling into the center of each mushroom cap.
Drizzle tahini over caps, and serve immediately.