AVOCADO STUFFED PORTOBELLO MUSHROOMS
Ingredients
- 4 small or 2 large portobello mushrooms
- 1 Tbsp. butter
- 1 leek, cleaned and sliced
- ½ garlic clove, pressed
- 1 large, ripe Fresh California Avocado, peeled and chopped
- ½ tsp. chopped fresh or dried rosemary
- ½ Tbsp.lime juice
- ⅛ tsp.salt
- 2 oz.goat cheese
- 1 ½ Tbsp.chopped walnuts
- 1 Tbsp.olive oil
Garnish: fresh rosemary sprigs
Instructions
- 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 each 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.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Nutrition Information per Serving
There is no nutrition information available for this recipe.
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