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Baby Bella Bites with Asian Avocado Salad and Quinoa Parmesan Crisps


This recipe can easily be three of my favorite recipes all in one. Crazy stuff happens when it all comes together! Use any extra Parmesan strips in a salad. Yum!


For the Mushrooms

1. Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
2. Toss mushrooms with soy sauce, vinegar, and salt. Place on a baking sheet and bake for 30 minutes.

For the Avocado Salad

1. Combine all ingredients.


To toast sesame seeds, place in a pan in the oven (do not spray with oil!) at 375 degrees Fahrenheit (190 degrees Celsius) for 10 minutes. To make wasabi paste, buy wasabi powder and dissolve a small amount in a drop of wter to moisten. If not available, you can omit, or else use sriracha sauce or any other hot sauce to give the salad some kick.  The salad dressing can be made days in advance and tossed with avocado cubes right before serving.

For the Quinoa Crisps

1. Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
2. Combine quinoa, Parmesan cheese, and garlic powder in a bowl. Place spoonfuls of the mixture on a baking sheet lined with Gefen Parchment Paper (very important) and bake for five to 10 minutes.

To Assemble

1. Stuff mushrooms with avocado salad and top with Parmesan crisp.


Photography: Hudi Greenberger

Food Styling: Janine Kalesis