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Avocado Prosciutto Stuffed Mushrooms

By : paleopaparazzi 8 Comments

Avocado prociutto stuffed mushrooms

Are you looking for a delicious appetizer for your Oscars party this weekend?! Well look no further because I’ve got you covered on this one! These earthy little morsels get a facelift in this recipe after you slather them with a healthy dose of olive oil, bake them, stuff them with a creamy avocado filling and add some salty, crunchy prosciutto to the mix! Holy drool!

olive oil mushroom caps

This appetizer packs an amazing punch of flavor and is so cute to boot! Who doesn’t love crispy pork on top of everything? I mean, they even make bacon flavored ice cream because it rocks! Ok, well maybe if you’re Vegan, but even they miss pork because they make bacon flavored coconut and veggies! Once you pop you really cant stop with these babies, but you don’t have to worry because, unlike Pringles, they’re good for you, shhh!

These could also easily be made into a meal by using portobello mushrooms instead of the baby bellas and be equally if not more delicious! So, give them a go and let me know what you think!


avocado prosciutto stuffed mushrooms2

Avocado Prosciutto Stuffed Mushrooms

Avocado Prosciutto Stuffed Mushrooms


  • -8 oz. pack of baby bella mushrooms, stems removed
  • -1 large avocado
  • -1/2 cup baby spinach
  • -2 to 3 pieces of prosciutto
  • -1 tablespoon fresh lemon juice
  • -1 tablespoon fresh basil leaves
  • -1 tablespoon fresh parsley leaves
  • -1 tablespoon olive oil (for baking mushrooms)
  • -1/2 clove of garlic
  • -2 teaspoons onion powder
  • -1/8 teaspoon Himalayan or sea salt
  • -1/4 teaspoon pepper


  1. Line 2 baking sheets with foil and preheat your oven to 425 degrees.
  2. Fold pieces of prosciutto in half and bake on lined baking sheet for 5 minutes, flip and bake for another 5 minutes on the other side. If it still isn't crispy enough, set oven to broil and cook for an additional minute. Set aside to cool.
  3. Remove mushroom stems. Gently rinse under cool water and pat dry with paper towel. Place mushrooms gill side up on lined baking sheet and use a basting brush to coat caps and sides of mushrooms with olive oil.Sprinkle salt on each mushroom if desired and place into 425 degree oven for about 5-6 minutes.
  4. Remove mushrooms from oven and dump out any moisture that collected inside the mushrooms while baking. Gently pat each mushroom dry with a paper towel. Set aside to cool.
  5. Slice avocado and remove pit. place avocado flesh into a high speed blender (I used a vitamix) or food processor along with baby spinach,lemon juice, basil leaves, parsley, garlic, onion powder, salt, pepper and blend until smooth.Taste test and adjust flavor as needed.
  6. Crumble your cooled prosciutto into bite sized pieces and sprinkle a tiny inside your mushrooms. Scoop avocado filling mixture into each mushroom topped with more crumbled prosciutto pieces. Garnish with dried cilantro, flavor god everything spice mix and almond flour.
  7. Serve and Devour!


To make this AIP friendly, omit pepper and almond flour garnish

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