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Avocado-stuffed Portobello Mushrooms Recipe

Avocado-stuffed Portobello Mushrooms
Source: stl cooks

Ingredients

  • 8 small or 4 large portobello mushrooms
  • 2 tbsp butter
  • 2 leeks, sliced
  • 1 garlic clove, pressed
  • 2 large California avocados, peeled and chopped
  • 1 tsp chopped fresh or dried rosemary
  • 1 tbsp lime juice
  • ¼ tsp salt
  • 4 oz goat cheese
  • 3 tbsp chopped walnuts
  • 2 tbsp olive oil

garnish:

  • fresh rosemary sprigs
PREP TIME
5m 		COOK TIME
5m 		TOTAL TIME
10m
YIELD
8

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 saute 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 °F for 5 minutes; cover loosely with aluminum foil, and bake 5 more minutes.
  • Serve immediately.

Appetizers

A recipe from stl cooks

https://www.flyers-on-line.com/data/recipes/4701/avocado-stuffed-portobello-mushrooms.jpg

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