Guacamole Stuffed Mushrooms

I was recently presented with a challenge to write a menu for a cooking class at Phillips Mushrooms I’ll give in May featuring a Mexican themed menu using mushrooms. Now most of us would never think that Mexican food and mushrooms go together, but I can assure they do. The problem is most of us north of the border have been raised on the belief that Mexican food is taco, burritos, enchiladas, quesadillas, nachos,fajitas, and not much more. I am glad to report that there is about 99% more to Mexican food than most of us were led to believe.

If you are ever in Chicago’s O’Hare airport with some time for lunch or dinner be sure to try Tortas Fronterra by chef Rick Bayless. Amongst many great choices on the menu is a mushroom dish called Roasted Garlic Mushroom Torta (sandwich) that is one of my favorites. Chef Rick incorporates mushrooms in the menus at most of his restaurants including a Silky Almond Caldo(type of soup) at Xoco with woodland mushrooms.

Today to further my research on Mexican food with mushrooms I dropped in on my friends at R&R Taqueria(seen on Diners, Drive-ins and Dives) to see what they could teach me about using mushrooms with Mexican recipes. First up was a blended mushroom and chicken quesadilla. It was so good I would have eaten the whole thing except they wanted their two employees to get a taste also.

Next was Grilled Portabella Fajitas with onions and bell peppers. This was my second favorite, and I was surprised how the portabella mushrooms made a great meat substitute. When seasoned with R&R’s fajita seasoning this dish just didn’t need meat. A little salsa roja and some cheese made this a winner.

They also tried mixing Oyster mushrooms with pork carnitas, but I thought the pork overpowered the mushrooms. Just for fun I gave them some Maitake mushrooms to saute with onions and garlic so they could taste this type of mushroom for the first time. they liked it and thought it might fit into there future daily special menu as some type of taco.

So armed with this knowledge I tested a new original appetizer today using a tweaked guacamole recipe to stuff white mushrooms with. The result was a silky smooth guacamole with hidden nuggets of pan roasted organic frozen sweet corn that went down nicely, even without a cold beer to chase it with. Come summer the beer would go quite nicely with this appetizer.

Like most of my recipes, this one is also fast, simple and healthy. It takes about 20 minutes from start to finish to make the guac and stuff the mushrooms. Since spring is just around the corner this would be a great treat for a weekend at home happy hour sitting on the patio with your favorite beverage and a comfy chair, or for Cinco de Mayo too! Give it a try and let me know what you think by leaving a comment even if you don’t try it.

the goods needed, mushrooms not shown

Guacamole with Pan Roasted Sweet Corn

1/2 cup frozen sweet corn kernels

1 teaspoon garlic infused olive oil, or plain olive oil

1 ripe avocado

1 teaspoon minced onion

1/4 tomato salsa, or minced fresh tomato

1-2 teaspoons fresh lime juice

1 teaspoon sour cream, optional but makes it smoother and creamier

1-2 teaspoons minced fresh jalapeno, optional

2 tablespoons minced fresh cilantro, optional

In a small saute pan add garlic infused olive oil and brown corn on medium heat for 7-10 minutes. Transfer to a plate to cool while you prepare the guacamole.

Scoop avocado out of shell and place in a medium sized mixing bowl. Add everything but the corn and mix until most of the lumps are gone. I just used a fork to mix and smash it.

mix it up

Add corn by stirring just until it’s mixed in well.

Serves 4.

The end result is yummy!

Note: I like this with chips or stuffed mushrooms with. If stuffing mushrooms use just under golfball sized white mushrooms with the stem removed. Fill the mushroom with the guac and top with an olive slice or a fresh cut jalapeno ring and serve chilled, but don’t prepare too far ahead of time or the guacamole turns brown.

Thanks to Phillips Mushrooms for supplying the mushrooms for recipe testing and this post!