Southwestern Stuffed Baked Avocado

A great substitution for guacamole for an appetizer and hearty enough for a light dinner.

Cuisine Mexican, Southwestern

Prep Time 25

Cook Time 15

Total Time 40

Servings

Calories 348kcal

2 Tablespoons olive oil
1 teaspoon red wine vinegar
1 lime juiced
salt and pepper to taste
2 avocados
For the filling:
3 Tablespoons olive oil
1 onion finely chopped
2 cloves garlic minced
1 1/2 cups button mushrooms chopped
2 Hatch chile roasted, stems removed and chopped (or canned chiles)
1 healthy pinch red pepper flakes or a few shakes of your favorite condiment to add spice and heat
2 Tablespoons cilantro leaves chopped

Make the dressing for the avocados: In a small bowl, add the olive oil, vinegar and lime juice and whisk until well blended. Season with salt and pepper.
Cut the avocados in half and remove the pits. Brush generously with the dressing allowing some to gather in the well of the avocado.
Heat the olive oil in a skillet and sauté the onion over low heat until soft and golden. if using fresh chiles, devein, seed and fine chop. Add them to sauté with the onion. Add the garlic and stir until fragrant. Add the mushrooms and if using canned or roasted chiles, add them now and continue cooking and stirring until the mushrooms are browned. Stir in the cilantro and the hot spice and remove from heat.
With a spoon, fill the avocados with the stuffing mixture. Place on a lightly oiled baking sheet and bake in a preheated 325 degree oven for 15 minutes.
Serve with sour cream, warmed flour tortillas or sturdy corn chips. Spoons for scooping out the avocados.