Rating5/5 (from 2 ratings)5
YieldMakes 12 stuffed mushrooms
¼ cup diced onions
1 jalepeno pepper with seeds removed
2 really ripe avocadaos
¼ cup italian type dressing
salt to taste
Remove stems from 12 mushrooms. Place 12 mushroom caps in a shallow dish, like a pie pan. Pour dressing over mushrooms and let sit while you prepare the stuffing. Put mushroom stems, remaining 3 mushrooms, carrots, onions, and jalepeno in food processor. Process with chopping blade until everything is well combined, and chopped small. Add a pinch or so salt. Add avocaco to food processor, and mix until well blended.
Fill mushroom caps with a heaping spoonful of stuffing mixture.
Chill until ready to serve. When serving, spoon a bit of dressing on top of each mushroom.
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