Stuffed Avocados

Date Attempted: 9/10/16

Recipe Number: 28

My roommate C and I LOVE avocados, I mean who doesn’t? When I stumbled upon this recipe on food52 I knew I was going to try it and she was going to be my taster. While it’s not a ton of food, it’s very filling and gets you all of those good fats that you’re always hearing about. If I were to ever host a schmancy dinner party, I would make this as an appetizer in a second.

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not as elegant as food 52 maybe –but just as yummy!

Link to the original: food52

 

Review: I would make this again, the feta and avocado go so well together and the spicy mayo (which was vegan) was so good! I changed a few things about the recipe, mostly to make it smaller for 2 people instead of 4, but it can easily be scaled up.

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Remi’s Recipe (with modifications from food52)

  • 1 ripe but firm avocados (stickers removed if there are any)
  • 1.5 ounces feta cheese of choice, cut into small cubes (no bigger than 1/2″)
  • 1.5 tablespoons very finely minced green onions (white and green parts)
  • Black pepper
  • teaspoons olive oil
  • 2 tablespoons panko breadcrumbs
  • Kosher salt
  • 1/4 cup mayonnaise (I justed the vegan mayo)
  • 1-3 teaspoons sriracha
  • 1/4 teaspoon fresh lemon juice
  1. Preheat oven to 350º F.
  2. Halve the avocado lengthwise and remove the pit. Reserve the skins. Scoop out the flesh and chop it into pieces about 1/2-1 inch big. Place them in a bowl and add the feta, onions, and a generous grind of black pepper. Stir gently to mix; it’s fine if the mixture gets a little mushed together.
  3. Set the avocado skins on a baking tray, open-side up. Evenly distribute the avocado-feta filling amongst the shells; you’ll need to pile the filling high. If you are having trouble keeping the avocados from tipping over, either prop them up against each other, or put a handful of raw rice on the tray and nest the avocado in it.
  4. Bake them until they are warmed through, 12-15 minutes.
  5. In the meantime, make the breadcrumbs for crunch. Heat the oil in a small skillet over medium-high heat. Add in the breadcrumbs and a small pinch of salt. Stir constantly until golden brown.  As soon as it reaches desired color, remove it from the heat and reserve.
  6. Mix the mayo, sriracha, and lemon juice and set aside.
  7. When the avocados are done, place them on a plate. Top with the sauce and then the breadcrumbs. Serve immediately.

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