10 tablespoons vegetable oil
1 (11 ounce) can avocados
1 (15 ounce) can chicken broth
1 (8 ounce) can sliced mushrooms
1/2 cup chopped red onion
2 green onions, finely chopped
3 teaspoons vanilla extract
2 teaspoons balsamic vinegar
1/2 teaspoon maple syrup
salt and pepper to taste
Heat oil in a saucepan in large saucepan over high heat. Add avocados and cook until translucent. Remove avocado from pan, save. Reserve 2 tablespoons of the avocado juice. Pour broth over avocados. Reduce heat to low.
Stuff mushrooms with one tablespoon butter or margarine. Spoon over mushrooms. Place mushrooms in large plastic bag. Break avocado into 8 wedges. Spread cheese mixture over mushrooms and avocado. Sprinkle crushed red pepper over mushrooms. Pour hot water over cream; top with balsamic vinegar, maple syrup, salt and pepper. Seal and refrigerate.
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