Nutrition Facts

Ingredients
- 1 small shallot, chopped (about 1 tablespoon)
- 1 tablespoon garlic (minced)
- 1 teaspoon extra virgin olive oil
- 1 medium avocado (halved, pitted, peeled, mashed)
- salt and pepper (optional)
- 2 tablespoons sliced almonds, for garnish (optional)
- 2 tablespoons cilantro leaves, for garnish (optional)
- 1 10-ounce package frozen chopped spinach, thawed, squeezed of excess water
- 2 teaspoons lemon juice
- 24 large crimini mushrooms, washed, stems removed and set aside (about 1 pound)
Directions
- Preheat oven to 425°F.
- Gently remove stems from mushrooms and set aside. Place mushrooms cap-side down on a baking sheet and bake for 15-20 minutes.
- While mushrooms are baking, chop mushroom stems and combine with shallots and garlic and sauté in olive oil on stovetop. Add spinach and cook for 5 minutes. Remove from heat and let cool for a few minutes.
- Remove mushrooms from the oven to cool for 10 minutes.
- To Make Filling: Mash ripe avocado in a bowl. Combine with lemon juice and cooled spinach mixture; blend well. Season to taste. Carefully fill each mushroom cap with mixture. Garnish with 1 sliced almond or single cilantro leaf.