AVOCADO STUFFED PORTOBELLO MUSHROOMS

Avocado Stuffed Portobello Mushrooms image

Make and share this Avocado Stuffed Portobello Mushrooms recipe from Food.com.

Provided by Sandi From CA

Time 25m

Yield 8 appetizer servings

Number Of Ingredients 12

Ingredients

8 small portabella mushrooms or 4 large portabella mushrooms
2 tablespoons butter
2 leeks, all of white 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

Steps:

Remove brown gills from the undersides of mushrooms using a spoon; discard gills. Remove stems, if necessary, and reserve for another use, if desired.
Melt butter in a large skillet over medium heat; add leek and garlic, and sauté until tender.
Remove from heat, and cool.
Stir together avocado and next 3 ingredients in a medium bowl; stir in leek mixture.
Press goat cheese evenly into mushroom caps; top evenly with avocado mixture.
Sprinkle with walnuts, and drizzle with olive oil. Place on rack in a broiler pan.
Bake at 400° for 5 minutes; cover loosely with aluminum foil, and bake 5 more minutes. Serve immediately. Garnish, if desired.

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