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Pork-Stuffed Mushrooms with Avocado Mayo

December 1, 2016

This is no meal for meatheads. Cassy Joy Garcia makes Paleo eating easy with her popular blog and new cookbook, Fed & Fit. Bonus: You can serve this one as an appetizer or a main dish.

Pork-Stuffed Mushrooms with Avocado Mayo




10 min


45 min


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)

For the Chorizo Spice Blend:

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

For the Garnish:

1/4 cup mayo

1/2 avocado

2 Tbsp fresh lime juice (about 1 lime)


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.

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.

Bake for 45 minutes, or until the tops start to turn golden brown.

While the mushrooms are in the oven, blend the mayo, avocado, and lime juice together in a blender until smooth.

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.

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.

After the second spell in the oven, garnish and serve.

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