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Serves: 8
Prep Time: 20 minutes


    • 2 (8 oz.) boxes fresh white mushrooms
    • 2/3 cup prepared balsamic dressing
    • 1 Tbsp. fresh lemon juice
    • 1 tsp. coarse ground garlic salt
    • 1 green onion, finely chopped
    • 2 ripe, fresh Hass avocados, halved, seeded and scooped out
    • 1/2 cup crumbled feta cheese


Using a wet paper towel, wipe all mushrooms to remove any soil.

Pop out mushroom stems. Place mushroom caps in a sealable plastic bag and add salad dressing, making sure all the mushrooms are coated with dressing. Marinate the mushrooms for 30 minutes.

Remove mushrooms from dressing and set aside.

In a medium bowl, combine lemon juice, garlic salt, onion and avocados. Coarsely mash, combining all ingredients. Spoon avocado mixture into a sealable plastic bag and seal tightly.

Push mixture away from one of the bottom corners of the bag. Using scissors cut a small hole in this corner of the plastic bag. Squeeze a generous amount of the avocado mixture through the hole in the bag into each mushroom cap and sprinkle with feta cheese. Serve.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

    Per serving: 178 calories; 17 grams fat (3.6 sat, 6.4 mono, 5.3 poly); 6.25 mg cholesterol; 253 mg sodium; 6.7 grams carbohydrate; 1.8 grams fiber; 3.4 grams protein


Recipe courtesy of Hass Avocado Board


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