-
-
My review
Whole30® Mushroom and Avocado Appetizer
SheLovesPaleo
"Neither my toddler nor my husband could get enough of this delectable and rich dish. It left the house smelling incredible and was done in a very short time."
Added to shopping list.
Go to shopping list.
Ingredients
35 m servings 29 calsOriginal recipe yields 10 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Melt ghee in the skillet over high heat. Add mushrooms and salt; cook, without stirring, until they release their moisture, 1 to 2 minutes. Continue cooking, stirring occasionally, until browned, 5 to 8 minutes. Add shallots; cook and stir until fragrant, about 2 minutes.
- Mix avocado into the mushroom mixture; cook and stir until avocado is creamy, about 5 minutes. Season with salt and ground black pepper.
Footnotes
- Cook's Note:
- Bacon fat or lardons can be substituted for the ghee.
- If using lardons, cook in a skillet over medium-low heat until crisp, about 5 minutes. Transfer to a paper towel-lined plate. Reserve 2 tablespoons of grease in the skillet for cooking. Add lardons back into the skillet with the avocado.
Nutrition Facts
Per Serving: 29 calories; 2.6 g fat; 1.4 g carbohydrates; 0.6 g protein; 7 mg cholesterol; 17 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 2Most helpful
Most positive
Least positive
Newest
3/10/2017
This was good- used canned instead of fresh mushrooms, but will use fresh next time. Also used onions instead of shallots as it was what I had on hand. My husband ate it and usually does not eat...
8/2/2016
Delicious and healthy! I didn't have the patience to stir the chopped avocado until it became creamy so I just left it chunky.