KPO Stuffed Mini Portobellos

Mom and I love mushrooms….though we don’t eat them very often because our hubby’s really, really don’t like them. So when you have a mother-daughter time, what’s a girl going to do?! Well, eat some mushrooms of course! 😉

Not just any mushrooms. Stuffed ones. Stuffed mini portobello ones. Stuffed mini portobello ones with a Mexican flare! 😀

These came out great. I don’t need to tell you that her and I ate every last one. 😉

Because this was a special mom-daughter treat, I named this recipe after my mamma! 🙂 ❤ you mom!

• Servings: 2-4 People
• Print

*Created by Lori at Creating Beauty in the Kitchen

Ingredients:

• 1 container mini portobello mushrooms
• Queso Fresco
• 1 avocado
• Fresh cilantro
• 1 half mini lime
• 4-6 fresh cloves of garlic
• 5 cherry tomatoes, quartered
• Honey
• Olive oil

Directions:

• Wash mushrooms and pull out the stems.
• Stuff them with a little bit of the Queso Fresco.
• Put a little bit of olive oil in a skillet and saute the garlic.
• Take the garlic out of the skillet and put a little into each mushroom, set any extra aside for the guacamole.
• Put a little more oil in the skillet if needed, and place the mushrooms in it, cooking on low.
• While they are cooking, mash the avocado and mix it with lots of fresh cilantro, lime juice from the lime, some of the garlic, and a little bit of honey.
• Wash and slice the tomatoes.
• Keep an eye on the mushrooms, checking to see whether you need to turn the heat up higher.
• When they are ready, take them out of the skillet, putting some guacamole in each, along with a slice of tomato.

Enjoy!

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