Stuffed Avocados

Karen Persson

Serving Size: Makes 4 halves

Ingredients

  • 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

Preparation

  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.