
Pork-Stuffed Mushrooms with Avocado Mayo
SERVES
2PREP TIME
10 minCOOK TIME
45 minIngredients
1 lb ground pork
1/2 purple onion, finely chopped
1/4 cup chopped fresh cilantro, plus more for garnish
6 portobella mushrooms, destemmed and hollowed out
Sliced jalapeño peppers, for garnish (optional)
2 Tbsp apple cider vinegar
2 tsp paprika
1 Tbsp chili powder
1 Tbsp coriander seeds
1 Tbsp garlic powder
2 tsp ground cumin
1 tsp fine sea salt
1 tsp oregano
1/2 tsp ground black pepper
1/4 cup mayo
1/2 avocado
2 Tbsp fresh lime juice (about 1 lime)
Directions
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Preheat the oven to 375F. In a medium-sized mixing bowl, using either your hands or a spoon, mix the pork with the Chorizo Spice Blend until evenly distributed in the meat.
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Lay the portabella mushrooms in a baking dish with the hollowed-out cavities facing up. Spoon an equal amount of the chorizo stuffing into each mushroom.
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Bake for 45 minutes, or until the tops start to turn golden brown.
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While the mushrooms are in the oven, blend the mayo, avocado, and lime juice together in a blender until smooth.
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When the mushrooms are finished cooking, drizzle the tops with the avocado mayo and garnish with the additional cilantro and jalapeño slices, if desired. Serve warm.
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If you’re bringing to a party, cook them through in advance and then pop them back in the oven at 350 degrees F for 10 to 15 minutes when you arrive.
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After the second spell in the oven, garnish and serve.
