Avocado Stuffed Portobello Mushrooms

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• 8 small portabella mushrooms or 4 large portabella mushrooms
• 2 tablespoons butter
• 2 leeks, all of and part of light green, sliced
• 1 garlic clove, pressed
• 2 large avocados, peeled and chopped
• 1 teaspoon chopped fresh rosemary or 1 teaspoon dried rosemary
• 1 tablespoon lime juice
• 1/4 teaspoon salt
• 4 ounces goat cheese
• 3 tablespoons chopped walnuts
• 2 tablespoons olive oil
• fresh rosemary sprig, to garnish

Recipe

• 1 remove brown gills from the undersides of mushrooms using a spoon; discard gills. remove stems, if necessary, and reserve for another use, if desired.
• 2 melt butter in a large skillet over medium heat; add leek and garlic, and sauté until tender.
• 3 remove from heat, and cool.
• 4 stir together avocado and next 3 ingredients in a medium bowl; stir in leek mixture.
• 5 press goat cheese evenly into mushroom caps; top evenly with avocado mixture.
• 6 sprinkle with walnuts, and drizzle with olive oil. place on rack in a broiler pan.
• 7 bake at 400° for 5 minutes; cover loosely with aluminum foil, and bake 5 more minutes. serve immediately. garnish, if desired.