Sunday, May 8, 2011

Baked Avocado with Mushrooms

As I have already mentioned, I do not like mushrooms. That is to say, the taste can be quite nice sometimes but I really detest the spongy texture. So, on rare occasions and when a recipe just sounds very interesting, I do use chopped or pureed mushrooms. This recipe is definitely is one such exception. It's quite simple to prepare and the taste is great. We had one avocado per person with mixed greens as a side. It would also make a nice appetizer if you serve half a small avocado per person.

1 tbsp butter
8 ounces mushrooms of your choice, chopped
4 tsp all-purpose flour
pinch of dry mustard
2/3 cup milk
1/2 cup grated sharp cheddar cheese
salt and pepper to taste
4 ripe avocados
1 egg, separated

Herbed Crumbs
2 tbsp butter
1 cup fresh white bread crumbs
pinch of salt
2 tsp chopped fresh dill
2 tsp chopped parsley

Preheat oven to 400°F. In a small saucepan, melt butter. Add crumbs and cook, stirring, 3-4 minutes or until just beginning to color. Remove from heat and stir in salt, dill, and parsley. Set aside. In another saucepan, melt 1 tbsp butter. Add mushrooms and sauté 2-3 minutes until tender. Stir in flour and mustard, cook, stirring, for 1 minute. Remove from heat and gradually stir in milk. Return to heat and cook, stirring, until thick and smooth. Stir in cheese. Remove from heat, season to taste with salt and pepper. Halve and pit avocados. Scoop out some flesh, leaving a 1/2 inch thick shell. Coarsely chop flesh and add to sauce. Stir in egg yolk. Whisk egg white until stiff, fold into sauce. Fill avocado halves and place on a parchment lined baking sheet. Sprinkle with crumbs and bake about 20-25 minutes or until hot. Serve immediately with a side salad.


  1. I've never even thought to bake an avocado! Great idea!

  2. How novel! This recipe is like the healthy version of a twice-baked potato. Very creative!