You had me at Guac! A new summer fave...

• 1 pound baby portobello mushrooms
• 1 tablespoon olive oil
• salt and pepper
• 3 avocados mashed
• 1/2 cup grape tomatoes quartered
• 1/4 cup green onions chopped
• 1/4 fresh cilantro chopped
• 1 in Jalapeño seeded and diced (I left half of my seeds )
• juice of 1 lime
• 1/2 teaspoon cumin
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3-4 ounces blue cheese crumbled (may sub goat cheese, cotija cheese or feta if you are not a blue cheese fan)

BUFFALO SAUCE

• 1/2 cup butter melted (may use half olive oil, half butter)
• 3/4 cup hot sauce
• 1/2 teaspoon seasoned salt
• 1/2 teaspoon pepper

Instructions

1. To make the buffalo sauce combine the melted butter, hot sauce, seasoned salt and pepper in a small bowl. Whisk to combine. This can be stored in the fridge until ready to use.
2. Preheat the grill to medium high heat or heat your oven to to 400 degrees F.
3. Toss the mushrooms with 1 tablespoon of olive oil and a sprinkle of salt and pepper. Place the mushrooms stem side up directly on the grill and grill for 8-10 minutes or bake for 8-10 minutes. Remove from the grill and dump any liquid that is in the caps.
4. While the mushrooms grill or bake, mash the avocados in a medium size bowl. Add the tomatoes, green onions, cilantro, jalapeño, lime juice, cumin, salt and pepper. Stir to combine and and fold in the blue cheese.
5. When the mushrooms are ready stuff each mushroom with the blue cheese guacamole. If your mushrooms are small you may have some of the guacamole leftover, just serve it along side the mushrooms with chips, save for snacking. Serve with a drizzle of buffalo sauce if desired.