This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #SimplyAvocado #CollectiveBias These Mexican spiced mushroom caps are the ultimate football snack or easy weeknight dinner!
Tis the season for eating your body weight in cookies, butter and all things candy. My mom and her best friend are spending the entire weekend making cookies, and I’m actually a little worried about the amount of butter and sugar I’m going to consume in the span of 48 hours. Which is why I’m cutting the sugar and fat with things like these WHOLLY® SIMPLY AVOCADO™ Mexican spiced mushroom caps.
I mean, sure, there’s a hearty amount of cheese sitting atop these, but in my mind, it’s still healthier than spoon-feeding myself softened butter mixed with brown sugar. The problem with holidays for me is that I get so feverish trying to get all the cookies, sweets and breads baked (for holiday gifts and this little blog), that I completely forget to make actual dinner. By 4pm, I’m covered in flour and chocolate and haven’t eaten a vegetable or lean protein the entire day. As a healthy food blogger (and slightly functioning adult), that’s probably not the best plan of attack.
That’s why I love these cheesy, spiced and oh-so-delicious stuffed mushroom caps. For one, they take less than 40 minutes to make, start to finish. Two, they’re filled with good for you ingredients, like brown rice, fresh vegetables and this SIMPLY AVOCADO™ dip. Honestly, I love avocados but sometimes I love not having to pit, scoop and squash. Somedays (like this holiday season), I just want the dip to already been in dip form so I can stick my face, er spoon, directly into it. The easiest part? You can buy these at Walmart (while you holiday shop) and can sample both flavors – sea salt and garlic herb. I couldn’t be trusted with the sea salt, it wasn’t a pretty sight.
As much as I love to just snack on it, I have to say the addition of this avocado dip makes these mushrooms. It adds such a creamy taste and adds a good dose of healthy fat. Which is good considering there’s about a pound of cheese laying beneath it. But that’s neither here nor there.
Mexican Spiced Mushroom Caps
Serves about 8.
Prep time: 10 minutes
Cook time: About 30 minutes
Total time: 40 minutes
- 4 large portobello mushroom caps
- 2 tablespoons olive oil
- 1/2 medium red onion, chopped
- 2 cloves garlic, minced and chopped
- 1/2 large red bell pepper, chopped
- 3/4 cup cooked brown rice
- 1 tablespoon Mexican seasoning
- Salt and pepper
- 1 cup cheddar cheese
- 1 package SIMPLY AVOCADO™ dip
- 1/2 cup pico de gallo
- Fresh cilantro for garnish
- Preheat oven to 350 degrees F. Line a large baking dish or two smaller ones with foil and spray with nonstick cooking spray.
- De-stem the mushroom caps and scoop out the gills and some of the insides of the mushrooms so you can stuff them. Rinse out the mushroom caps and dry.
- Heat olive oil in a large pan over medium heat. Add the red onion and garlic, cooking until lightly softened. Add the pepper and cook for about 4 minutes, or until softened. Stir in the brown rice and mix with the Mexican seasoning and salt and pepper.
- Stuff the mushroom caps with the rice mixture. Top each cap with 1/4 cup cheese. Place in the prepared baking dishes and bake for about 20 minutes, or until the cheese is melted.
- Let cool slightly, top with pico de gallo, the avocado and garnish with cilantro. Serve with cracked black pepper.
Nutritional information per serving (1/2 mushroom cap)
Fat: 7.25 grams
Carbohydrates: 7.75 grams
Fiber: 2.1 grams
Protein: 4.25 grams