Warm Stuffed Avocados Recipes

WARM STUFFED AVOCADOS

Warm stuffed avocados image

Fresh flavours make a great alternative to salad as a starter

Provided by Good Food team

Categories Dinner, Lunch, Side dish, Snack, Starter, Supper, Vegetable

Time 15m

Number Of Ingredients 11

Ingredients

2 large ripe avocados
3 tbsp olive oil
1 plum tomato , deseeded and chopped
4 sundried tomatoes in oil, drained and chopped
50g pitted black olive , quartered
2 spring onions , finely sliced on the diagonal
1 tbsp capers
1 tbsp each freshly squeezed orange , lemon and lime juice
1 tbsp cider vinegar
2 tsp caster sugar
2 large fresh torn basil leaves

Steps:

Heat grill to hot. Halve the avocados and discard the stones. Brush each half with ½ tsp of the olive oil and arrange on a baking sheet. Grill for 5 mins.
In a small bowl, toss together all of the remaining ingredients. Season to taste, then divide between the hollows of each avocado. Serve immediately.

Nutrition Facts : Calories 245 calories, Fat 24 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 0.83 milligram of sodium

HOT STUFFED AVOCADO

Hot Stuffed Avocado image

Make and share this Hot Stuffed Avocado recipe from Food.com.

Provided by KelBel

Categories Lunch/Snacks

Time 20m

Yield 2 serving(s)

Number Of Ingredients 12

Ingredients

1 Hass avocado
2 tablespoons lemon juice
1/2 teaspoon garlic powder
2 tablespoons butter
1 shallot, minced
1/2 teaspoon celery salt
1/4 teaspoon cayenne pepper
1/4 cup flour
1 cup light cream
1 cup cooked chicken, minced
1/2 cup sharp cheddar cheese, grated
2 tablespoons sliced almonds

Steps:

Slice avocado in half and remove pit.
Put halves in large baking pan. Sprinkle each with lemon juice and garlic powder.
In small saute pan, melt butter; add shallot, celery salt and pepper. Cook 3 minutes. Whisk in flour.
Add cream. Cook while stirring until thickened. Fold in chicken and 1/4 cup cheese.
Stuff each avocado with half of mixture, top each with remaining cheese and almonds and bake at 350 degrees for 15 minutes.

Nutrition Facts : Calories 815.2, Fat 65.1, SaturatedFat 31, Cholesterol 191.9, Sodium 366.6, Carbohydrate 28.9, Fiber 7.2, Sugar 1.5, Protein 32.9

INSIDE OUT STUFFED AVOCADOS

Inside Out Stuffed Avocados image

Provided by Food Network

Time 30m

Yield 8 servings

Number Of Ingredients 14

Ingredients

4 semi-ripe avocados, halved
Olive oil
Kosher salt and freshly ground black pepper
1 pint grape tomatoes, quartered
2 cloves garlic, minced
1 jalapeno, finely diced
1/2 small red onion, finely diced (about 1/4 cup)
1/4 cup chopped fresh cilantro
1 tablespoon distilled white vinegar
1/4 cup sour cream
1 teaspoon agave nectar
Juice of 1 lime
Hot sauce, to taste
1 cup tortilla chips, crushed

Steps:

Preheat a grill to medium heat.
Using the tip of a paring knife, cut off a sliver of the skin from the rounded side of each avocado half, so they will lay flat on your serving platter. Score the flesh side of each avocado half in a cross-hatch pattern. Brush the inside of the avocado halves with olive oil and sprinkle with salt and pepper. Place the avocado halves cut-side down on the grill for 1 minute 30 seconds. Turn the avocado halves 90 degrees to get cross-hatch grill marks and cook for another 1 minute 30 seconds. Remove from the grill and place, grilled-side up, on a large platter.
Stir together the tomatoes, garlic, jalapeno, onion, cilantro, vinegar, salt and pepper in a mixing bowl. Set aside for assembly.
Whisk together the sour cream, agave, lime juice and hot sauce in a small mixing bowl to form the crema.
Mound about 2 heaping tablespoons of the vegetable mixture into each avocado half. Drizzle the margarita crema over the avocados. Sprinkle the tortilla chips on top. Serve immediately.

SHRIMP SALAD-STUFFED AVOCADOS

Shrimp Salad-Stuffed Avocados image

This is one of my husband's favorites, even though it's pretty enough to serve at a ladies luncheon. When I needed a quick main-dish salad for my book club, I just tripled the recipe and got raves! Try it with imitation crabmeat, too. -Suzanne VanAlstyne, Petoskey, Michigan

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

1/2 pound cooked medium shrimp, peeled and deveined, coarsely chopped
1/2 cup chopped celery
1/4 cup chopped onion
3 tablespoons mayonnaise
4-1/2 teaspoons capers, drained
1 tablespoon minced fresh parsley
2 teaspoons Dijon mustard
1-1/2 teaspoons lemon juice
3/4 teaspoon dried tarragon
1/4 teaspoon seasoned salt
1/8 teaspoon pepper
2 medium ripe avocados, halved and pitted

Steps:

In a small bowl, combine the first 11 ingredients. Spoon into avocado halves. Serve immediately.

Nutrition Facts :

CRAB-STUFFED AVOCADOS

Crab-Stuffed Avocados image

We enjoy having this creamy and crunchy salad out on our deck on summer evenings. And it goes together in minutes flat! -Gail VanGundy, Parker, Colorado

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 9

Ingredients

1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
1/2 cup sliced celery
1/2 cup shredded lettuce
3 tablespoons mayonnaise
1 teaspoon finely chopped onion
1/2 teaspoon lemon juice
1/8 to 1/4 teaspoon seafood seasoning
1/8 teaspoon paprika
1 medium ripe avocado, halved and pitted

Steps:

In a bowl, combine the first 8 ingredients. Spoon onto avocado halves. Serve immediately.

Nutrition Facts : Calories 326 calories, Fat 26g fat (4g saturated fat), Cholesterol 84mg cholesterol, Sodium 654mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 5g fiber), Protein 17g protein.

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