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2 medium ripe tomatoes, seeded and diced
1 small onion, diced
2 fresh OR pickled jalapeno chilies, seeded, ribs removed and finely diced
1 teaspoon jalapeno hot sauce (optional)
1 teaspoon salt
1 ripe medium avocado, peeled and seeded
1/2 bunch fresh cilantro, stems removed and chopped
1 tablespoon white wine vinegar
2 tablespoons water
Juice of 1 large lime OR lemon (2 tablespoons)
Freshly ground black pepper
1 to 2 pounds fresh cremini mushrooms, cleaned and stems removed
Combine the tomatoes, onion, chilies, jalapeno sauce, and salt in a medium bowl and allow to marinate for 15 minutes.
In a small bowl, coarsely mash the avocado with a fork. Mixture should be slightly lumpy. Add the cilantro, vinegar, water, lime juice and pepper; mix well.
Fold the avocado mixture into the tomato mixture and refrigerate for 1 hour before using.
Stuff the mushroom caps with the guacamole and serve.
Serves 8 to 10.
1 small onion, diced
2 fresh OR pickled jalapeno chilies, seeded, ribs removed and finely diced
1 teaspoon jalapeno hot sauce (optional)
1 teaspoon salt
1 ripe medium avocado, peeled and seeded
1/2 bunch fresh cilantro, stems removed and chopped
1 tablespoon white wine vinegar
2 tablespoons water
Juice of 1 large lime OR lemon (2 tablespoons)
Freshly ground black pepper
1 to 2 pounds fresh cremini mushrooms, cleaned and stems removed
Combine the tomatoes, onion, chilies, jalapeno sauce, and salt in a medium bowl and allow to marinate for 15 minutes.
In a small bowl, coarsely mash the avocado with a fork. Mixture should be slightly lumpy. Add the cilantro, vinegar, water, lime juice and pepper; mix well.
Fold the avocado mixture into the tomato mixture and refrigerate for 1 hour before using.
Stuff the mushroom caps with the guacamole and serve.
Serves 8 to 10.
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