1. In small bowl, mash avocado, lime juice and 1/8 teaspoon salt with fork.
2. Place taco sauce and yogurt in 2 separate small zip-top plastic bags; snip bottom corner of each bag.
3. On serving platter, spread avocado mixture into a 5 x 6-inch rectangle. Place 1 mushroom slice toward bottom of each side of rectangle for “bolts.” Pipe yogurt on avocado mixture to make 2 “eyeballs;” place olive halves on “eyeballs” for “pupils.” Pipe taco sauce on avocado mixture to make “mouth” and “stitches.”
- 9 g Fat
- 1 g Saturated Fat
- 0 mg Cholesterol
- 153 mg Sodium
- 13 g Carbohydrates
- 3 g Fiber
- 1 g Sugars
- 0 g Added Sugars
- 2 g Protein
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Nutritional Information
- 9 g Fat
- 1 g Saturated Fat
- 0 mg Cholesterol
- 153 mg Sodium
- 13 g Carbohydrates
- 3 g Fiber
- 1 g Sugars
- 0 g Added Sugars
- 2 g Protein
Directions
1. In small bowl, mash avocado, lime juice and 1/8 teaspoon salt with fork.
2. Place taco sauce and yogurt in 2 separate small zip-top plastic bags; snip bottom corner of each bag.
3. On serving platter, spread avocado mixture into a 5 x 6-inch rectangle. Place 1 mushroom slice toward bottom of each side of rectangle for “bolts.” Pipe yogurt on avocado mixture to make 2 “eyeballs;” place olive halves on “eyeballs” for “pupils.” Pipe taco sauce on avocado mixture to make “mouth” and “stitches.”