RCI-SN.003.0291.001
Vegetable Pick-ups
Vegetable Pick-ups from the Recidemia collection
Prep10 min
Cook5 min
Total15 min
Servings4
Difficultyintermediate
Ingredients
- California avocados2 unitseeded, peeled and mashed
- (8 ounces) cream cheese1 packagesoftened
- 2 tbsp
- 2 tsp
- 4 to 6 drops
- celery2 stalkscut into 3-inch pieces
- fresh mushrooms¼ poundstems removed
- each green and red bell pepper1 unitseeded and cut into thick strips
- garnishes: fresh chives1 unitparsley sprigs, radish slices, olive slices, pecan or walnut halves
Method
1
Combine mashed avocado, softened cream cheese, lemon juice, and hot pepper sauce in a medium bowl, stirring until smooth and well blended.
2
Heat butter in a small skillet over medium heat until melted and foamy.
3
Add mushroom caps to the melted butter and cook for 2-3 minutes, turning occasionally, until lightly softened.
3 minutes
4
Remove mushrooms from heat and set aside to cool slightly.
5
Arrange celery sticks, mushroom caps, and bell pepper strips on a serving platter in an organized pattern.
6
Spoon or pipe the avocado-cream cheese mixture into the mushroom caps and celery pieces, filling them generously.
7
Garnish the filled vegetables with fresh chives, parsley sprigs, radish slices, olive slices, and pecan or walnut halves according to preference.
8
Serve immediately while the filling is cool and the vegetables are fresh and crisp.