Avocado Stuffed Portobello Mushrooms |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Loooooooooooove avocados, loooooooooooove stuffed schrooms. 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 |
Directions:
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.
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