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AVOCADO STUFFED PORTOBELLO MUSHROOMS
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  • Cook Time

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  • Total Time

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Recipe Provided By the California Avocado Commission

Ingredients

  • 4.000 4
    small or 2 large portobello mushrooms
  • 1.000 1 Tbsp.
    butter
  • 1.000 1
    leek, cleaned and sliced
  • 0.500 ½
    garlic clove, pressed
  • 1.000 1
    large, ripe Fresh California Avocado, peeled and chopped
  • 0.500 ½ tsp.
    chopped fresh or dried rosemary
  • 0.500 ½ Tbsp.
    lime juice
  • 0.125 ⅛ tsp.
    salt
  • 2.000 2 oz.
    goat cheese
  • 1.500 1 ½ Tbsp.
    chopped walnuts
  • 1.000 1 Tbsp.
    olive oil

    Garnish: fresh rosemary sprigs

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Instructions

  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. Remove from heat, and cool.
  3. Stir together avocado and next 3 ingredients in a medium bowl; stir in leek mixture.
  4. 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

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