Stuffed Avocados

Karen Persson

stuffed avocados

Serving Size: Makes 4 halves

Creamy avocados, Gruyère, and fresh Parmigiano-Reggiano make this a delicious & satisfying side dish for any weeknight meal.


  • 2 large ripe Hass avocados
  • 1 T butter
  • ½ medium white onion, finely chopped
  • 4 oz. almonds, chopped
  • 4 oz. smoked or plain Gruyère cheese
  • 4 T Parmigiano-Reggiano cheese, grated
  • 2 T fresh parsley, chopped
  • 2 T sherry
  • 1 t. salt
  • 1 t. fresh ground black pepper


  1. Preheat oven to 400˚.
  2. Sauté onion in butter for 10 minutes, or until soft.
  3. Cut avocados in half, remove pit, and scoop out flesh, being careful not to damage the skin. Dice avocado flesh.
  4. In medium bowl, combine onion, avocado, gruyère and parmesan cheeses, parsley, sherry, salt, and pepper. Mix gently.
  5. Pile mixture into the avocado skins and place in a shallow baking dish. Bake for 12 minutes and serve immediately.