Quickie recipe post today!
I found a low-maintenance, super easy meal that is SO.MUCH.FUN.
Like most of my favorite recipes, this is also easily adjustable so you can make it suit your own taste. Or give it some variety and make it over and over and over again.
I just sautéed some mushrooms with a shallot, garlic, jalapeno, and a teeny sprinkling of taco seasoning. Scoop out half an avocado, and pack in the mushroom filling!
Served with a dollop of Tofutti sour cream and some salsa, with rice and bean chips for scooping.
It’s a small little meal, but super satisfying, full of fiber, and way delicious.
How fun is that adorable little guy?!?!
serves 1
1/2 avocado
1 T avocado oil
1 small shallot, diced
6 cremini mushrooms, sliced
1 small jalapeno, diced
garlic: use 1 clove raw, minced OR chop 5 roasted cloves (that’s what I did, yum!)
1 t taco seasoning
Halve your avocado, scoop out about half the avocado so that the big round end has a nice big spot in it for some mushrooms! You can dice the remaining avocado and put it on top or just save it for something else. I promise this meal is filling enough without the extra avocado – especially if you use fiber-full rice and bean chips!
Heat avocado oil in a small skillet. Add the shallot and cook for a couple minutes. Then add mushrooms, jalapeno, and garlic. Saute stirring occasionally until the shallot is softened and the mushrooms are starting to wither. Stir in taco seasoning.
Pack mushroom filling into the avocado. Use chips to scoop this out like it’s a bowl of nacho toppings! You could melt a little vegan cheese on top if you want, or buy a jar of vegan nacho sauce, microwave it and add that on top too! I like sour cream and salsa 🙂
Nutrition facts per serving (just the stuffed avocado – no condiments or chips): Calories: 125; Calories from Fat: 81; Total Fat: 9g; Saturated Fat: 1.3g; Sodium: 12mg; Total Carbohydrates: 10.3g; Dietary Fiber: 5.1g; Sugars: 2.2g; Protein: 4.8g
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