Avocado Cream Portabellas


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Yummy, rich, and excellent appetizers--especially if you like 'em with a little kick!

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Chicago, IL


  • 6 small Portabella mushrooms (my grocery store has these under the name Baby Bellas)
  • 1/4 C. olive oil
  • 2 cloves garlic
  • 1 Tbs. dried thyme
  • 2 dashes hot sauce
  • 1 small black avocado
  • 3 Tbs. sour cream
  • 2 Tbs. minced red onion
  • Salt
  • 6 slices bacon

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Remove the stems from your portabellas (save them to slice and sauté for omelets or to serve over steak!) and set the mushroom caps on a plate. Measure the olive oil and crush one of the cloves of garlic into it, then stir in the thyme and the hot sauce. Using a brush, coat the Portobello caps on both sides with the olive oil mixture. Next, cut open your avocado, remove the pit and scoop it into a small mixing bowl. Mash it with a fork. Stir in the sour cream, the onion and the other clove of garlic, crushed.

Salt the avocado mixture to taste. Now we have to get your bacon cooking. Lay it on a microwave bacon rack or in a glass pie plate and nuke it on high for 6 minutes (times may vary a bit depending on the power of your microwave). While your bacon is cooking, go grill your mushrooms! Lay them on an oiled grill over well-ashed coals, or over a gas grill set to medium to medium-low.

Grill for about 7 minutes per side, or until done through, basting frequently with the olive oil mixture. You'll want a water bottle for flare-ups. When your mushrooms are appealingly grilled, put them back on their plate and march them back to the kitchen. Check your bacon, if it's not crisp, give it another minute or two, then drain it. Divide the avocado mixture between the mushrooms, piling it high in a picturesque fashion. Crumble a slice of bacon over each stuffed mushroom and serve. 

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