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So this?
This is kind of like eating cheesy guacamole with a spoon.
Except it’s kind of not, because obviously, it’s a mushroom.
Let’s just call it a mushroom spoon.
The only way I was able to get away with making these bites of deliciousness is because we now have 3 people who appreciate good food in the house. Myself (obviously), my dad, and… we have added another brother to the clan here in Hood, my brother Brendan. He is my only brother who really appreciates good food, and is open to trying anything as long as it ends up being delicious. The problem is, he is rarely with us. But he is here now (not sure how long though) so I decided to seize the creative opportunity and forget about the picky eaters (don’t worry, not entirely, I made them a homemade pizza) and make some stuffed mushrooms!
In this family, mushrooms are something that only my dad and I would even look at. Malachi might get grossed out that mushrooms were even sitting on the table, the way he does when I serve fish to my dad. I have actually had him take his dinner over to the island before, just so he would not have to look at fish. Luckily, when I placed an ooey gooey cheesy pizza in front of him, he didn’t even notice the mushrooms at the other end of the table.
To be honest, this recipe is pretty embarrassing.
Basically it is just an excuse to eat a lot of guacamole all in one bite, which in my opinion is a totally awesome thing.
Plus, there is a mass amount of blue cheese in this guacamole.
If you guys have not noticed by now, I love blue cheese. Oh and buffalo sauce. The two together though?
Incredible.
It was only a matter of time until I added avocados. I mean, just so we are clear I have not gone a whole week without posting a recipe including avocados since January. And most weeks there is at least two recipes including them.
I have a problem.
Oh and yes, the buffalo sauce is a must. My dad would tell you it is a must on everything.
But really, on these, you should definitely do it.
It is so good.
Blue Cheese Guacamole Stuffed Mushrooms with Buffalo Sauce
Ingredients
- 1 pound baby portobello mushrooms
- 1 tablespoon olive oil
- salt and pepper
- 3 avocados, mashed
- 1/2 cup grape tomatoes, quartered
- 1/4 cup green onions, chopped
- 1/4 fresh cilantro, chopped
- 1 in Jalapeño, seeded and diced (I left half of my seeds )
- juice of 1 lime
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3-4 ounces blue cheese, crumbled (may sub goat cheese, cotija cheese or feta if you are not a blue cheese fan)
Buffalo sauce
- 1/2 cup butter, melted (may use half olive oil, half butter)
- 3/4 cup hot sauce, I use Franks
- 1/2 teaspoon seasoned salt
- 1/2 teaspoon pepper
Instructions
- To make the buffalo sauce combine the melted butter, hot sauce, seasoned salt and pepper in a small bowl. Whisk to combine. This can be stored in the fridge until ready to use.
- Preheat the grill to medium high heat or heat your oven to to 400 degrees F.
- Toss the mushrooms with 1 tablespoon of olive oil and a sprinkle of salt and pepper. Place the mushrooms stem side up directly on the grill and grill for 8-10 minutes or bake for 8-10 minutes. Remove from the grill and dump any liquid that is in the caps.
- While the mushrooms grill or bake, mash the avocados in a medium size bowl (I left mine pretty chunky, but go as chunky or smooth as you want). Add the tomatoes, green onions, cilantro, jalapeño, lime juice, cumin, salt and pepper. Stir to combine and and fold in the blue cheese.
- When the mushrooms are ready stuff each mushroom with the blue cheese guacamole. If your mushrooms are small you may have some of the guacamole leftover, just serve it along side the mushrooms with chips, save for snacking or make [this grilled cheese | https://www.halfbakedharvest.com/blue-cheese-smashed-avocado-and-roasted-tomato-grilled-cheese/]. Serve with a drizzle of buffalo sauce if desired.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Ok, no more avocados…..until Monday. 🙂
There are no words to describe this deliciousness! Thanks for linking up with What’s Cookin’ Wednesday!
Haha! Thank you so much, Karly!
I’ve already planned my meal around these tonight! The meaty Crimini caps are the perfect little spoon for the guac-buffalo sauce toppings. Thanks for sharing this fantastic recipe!!
-Shannon
Oh I hope you love these! Let me know what you think!
Made them last night and they were amazing! Bringing them to a dinner party tonight. I’m sure I’ll impress 😉
Oh yeah!! So happy you guys loved these. Hope they are a hit with everyone!
I found this recipe on Pinterest and was so intrigued, I came over to peruse your blog. What a lucky find! I made these with what I had on hand. Wholly Guacamole and reduced fat blue cheese. Next time I make them, and I will be making them again, I will prepare them exactly as written. However, even with the alterations, they are absolutely delicious! Guac, stinky cheese and hot sauce…Glorious!
Thank you 🙂
Oh yeah!! So happy you improvised with what you had and still loved these!! Thank you so much for making them and I hope you love them even more the next time!
My oh my this looks amazing!! Found you over at Tuesday Talent Show. I am co-hosting Tasty Tuesdays this week and would love for you to link up this recipe.
http://www.lorisculinarycreations.com/2013/08/TastyTuesdays3.html
Lori
Lori’s Culinary Creations
Thank you so much, Lori!
There is so much deliciousness in such a small package – you are a true flavor packer! 🙂 These look totally divine!
Well thank you!
Oh wow. This is so amazing on so many levels. A genius creation, I am rushing out to by the ingredients for. Love, love, love it!
Every single one of your posts this week has made me drool. This, is no exception. Well done!
Awe, thank you so much!! You to sweet, Des! I am glad you are liking my recipes! Thanks for reading everyday!
Once can really never have TOO many avocado recipes so I say bring em on!! Especially if blue cheese and buffalo sauce are involved. Instant flavor EXPLOSION!
I agree!! Thanks so much, Joanne!
SERIOUSLY. Everything I love is in this recipe!!!! Blue cheese, mushrooms, buffalo (!!!!), and guac! Tieghan, seriously – how do you do it! I love these so much and I am always impressed with your recipes! I would looooove these. Totally making sometime.
I wish I could make these for you, Sally! You do dessert or oh my gosh any of your puppy chows and I’ll do these. It will be a dessert and Guacamole party! LOL!
Wow! What a hit. Any way that you can eat gobs of guac is a winner with me and I love how you have added the extra veggies in. The blue cheese and buffalo sauce on top sound out of this world. I need to make these.
Thank you so much, Chelsea! The blue cheese guacamole with the buffalo sauce is amazing!
Stuffed mushrooms are the best!! I don’t know why I have never though to stuff them with guac, but that sounds awesome!
Thank you so much, Hannah! The Guacamole is so good!
I love mushrooms and yours are gorgeous! I normally love dips more than the dippage tool (i.e. I don’t even need chips or crackers, just give me a bowl of dip & a spoon) but with this, the filling AND the shrooms are both high on my list!
Thank you so much, Averie! I like mushrooms, but I am all about this guacamole. I really could go to town with a spoon! Hope you are having a great time in Aruba! I am so Jealous!
no need to be embarrassed by such a yummy, fun recipe! haha I love it!
Thanks Angie!
Mmmmm!!! So many amazing flavors in that plump stuffed mushroom! Looks purely delish, Tieghan!!!
Thank you so much, Robyn! We love these flavors around here!
I love stuffed mushrooms, these look like such addictive bites!
Thanks Laura!