Variation 1
Baked Stuffed Avocados with Quinoa, Tomatoes and
Feta
Preheat oven to 375°F.
Slice avocados lengthwise and remove the pit by
gently tapping it with a large, sturdy kitchen
knife. When the knife is slightly wedged in, very
carefully twist and pull away from the fruit.
With a smaller kitchen knife, carefully make
criss-crosses in the avocado flesh, making sure
not to break through the skin.
Using a spoon, gently scoop out the avocado flesh
and place in medium-sized bowl.
Add cooked quinoa and diced tomato to the avocado
pieces and gently mix together while preserving
the chunks of flesh. For a creamier consistency,
use more pressure when mixing to mash the avocado
chunks.
Place hollow avocado shells in baking dish, and
carefully fill each with the mixture.
Generously layer crumbled feta cheese over top and
place in oven for 10-12 minutes or until cheese is
sufficiently melted.
Add salt and pepper to taste, then serve
immediately.
Variation 2
Baked Stuffed Avocados with Onions and Gruyere-
Sauté 1 diced medium-sized sweet onion with 2 pats
of butter in a small skillet until translucent.
Add 1 clove of minced garlic and stir frequently
for 5-8 minutes until mixture is soft and slightly
browned. Add to the avocado flesh, mix thoroughly,
then spoon into avocado shells. Place them in a
baking dish, top with 1 1/2 cups of Gruyere cheese
and bake for 12-15 minutes. Add salt and pepper to
taste. Serve immediately.
Variation 3
Baked Stuffed Avocados with Sautéed Shrimp, Onion
and Parmesan- Sauté 1 diced medium-sized sweet
onion with 2 pats of butter in a small skillet
until translucent. Add 1 clove of minced garlic
and stir frequently 5-8 minutes until the mixture
is soft and slightly browned. Add to the avocado
flesh, mix thoroughly, then spoon into avocado
shells. Place 4-5 thawed baby shrimp in each
shell, set them in a baking dish, and generously
sprinkle with 1/2 cup of grated Parmesan cheese.
Bake for 12-15 minutes. Add salt and pepper to
taste. Serve immediately.
Serving
Suggestions
Serve immediately from oven.
Originally Submitted
4/3/2013
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