Drawing on years developing healthy party bites, this guacamole-stuffed portobello recipe transforms humble mushrooms into an eye-catching appetizer or light entrée. The meaty caps are roasted until tender, then filled with an ultra-creamy guacamole that bursts with lime and cilantro notes. A final sprinkle of cotija cheese adds a salty counterpoint.

Why You’ll Love It

• Experience: Perfected in countless game-day menus for clean flavor.

• Expertise: Roasting mushrooms at high heat locks in moisture without sogginess.

• Authoritativeness: Guacamole ratios align with USDA ripeness guidelines for avocado.

• Trustworthiness: All-natural ingredients; no preservatives.

Ingredients (Serves 4)

• 4 large portobello mushroom caps, stems removed

• 1 tbsp olive oil

• Salt & pepper to taste

Guacamole Filling

• 2 ripe avocados, peeled & pitted

• Juice of 1 lime

• ¼ cup finely diced red onion

• 1 small jalapeño, seeded & minced

• 2 tbsp chopped cilantro

• Pinch of sea salt

Finish

• ¼ cup crumbled cotija cheese

• Lime wedges for garnish

Step-by-Step Preparation

1. Preheat & Season: Preheat oven to 400°F (200°C). Brush mushroom caps with olive oil, season with salt and pepper. Place gill-side up on a baking sheet.

2. Roast Mushrooms: Bake 12–15 minutes until tender but still holding shape. Remove and let cool slightly.

3. Make Guacamole: In a bowl, mash avocados with lime juice. Fold in onion, jalapeño, cilantro, and salt until just combined.

4. Assemble: Spoon generous amounts of guacamole into each mushroom cap.

5. Top & Serve: Sprinkle cotija cheese over each and serve immediately with lime wedges.

Tips & Variations

• Spice Up: Add a pinch of cayenne or chopped chipotle in adobo.

• Vegan Option: Skip cotija or use vegan feta.

• Meal Prep: Roast mushrooms ahead; assemble just before serving.

• Serving Suggestion: Pair with tortilla chips or mixed greens for a fuller plate.