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–+ servings
Skull Stuffed Portobellos

Skull Stuffed Portobellos for a Spooky Flavor Adventure

Discover the enchanting Skull Stuffed Portobellos, a delicious fusion of savory roasted mushrooms topped with creamy salsa cremosa and festive guacamole skulls.
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Prep Time 30 minutes
Cook Time 30 minutes
Freezing Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 4 portobellos
Course: APPETIZERS
Cuisine: Mexican
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Guacamole
  • 2 large Hass Avocado Ripe
  • 1 tablespoon Lime Juice Fresh
  • 1 teaspoon Hot Sauce/Cayenne Pepper Omit if nightshade-free is needed
  • 1 teaspoon Salt To taste
For the Roasted Portobellos
  • 4 large Portobello Mushrooms Fresh
  • 2 tablespoons Coconut Aminos Can substitute soy sauce
  • 1 tablespoon Avocado Oil Can substitute olive oil
For the Salsa Cremosa
  • 2 cups Red Tomatoes Ripe
  • 1 medium Onion Yellow or white as alternatives
  • 2 cloves Garlic Clove Omit if garlic-free is needed
  • 1 teaspoon Chile de Arbol Substitute with milder pepper if desired

Equipment

  • oven
  • Baking Sheet
  • Food Processor
  • Guacamole Mold

Method
 

Preparation
  1. Slice the ripe avocados and mash them in a bowl with fresh lime juice, hot sauce, and a pinch of salt until smooth. Shape the mixture into skulls using a mold and freeze them for a spooky garnish.
  2. Preheat your oven to 435°F. Grease a baking sheet and arrange the portobello mushrooms stem side up. Spread the red tomatoes, onion, and garlic on the other side. Bake everything for about 30 minutes until the mushrooms are browned and the veggies are nicely charred.
  3. After the roasted veggies have cooled, blend them in a food processor until smooth. If necessary, adjust the salsa's consistency with a little water or oil for the perfect creamy texture.
  4. Place the roasted portobellos on serving plates, then spoon the delicious salsa into the center of each mushroom. Top them off with the frozen guacamole skulls, and serve at room temperature for maximum flavor.

Nutrition

Serving: 1portobelloCalories: 250kcalCarbohydrates: 15gProtein: 4gFat: 22gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gSodium: 300mgPotassium: 600mgFiber: 7gSugar: 4gVitamin A: 150IUVitamin C: 10mgCalcium: 30mgIron: 1mg

Notes

Optional: Garnish with fresh cilantro or a squeeze of lime for added brightness. Store assembled portobellos in an airtight container for up to 3 days, and freeze assembled guacamole skulls separately for best results.

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