Avocado-and-Leek-Stuffed Portobello Mushrooms
If you can’t find baby portobellos, use 6 large or 8 medium-size portobello mushrooms.
Ingredients
Makes 12 appetizer servings (about 2 per serving)
Prep: 25 min., Bake: 10 min.
- 2 8-ounce packages fresh baby portobello mushrooms
- 2 tablespoons butter
- 2 leeks sliced
- 1 garlic clove pressed
- 2 large avocados peeled and chopped
- 1 teaspoon chopped fresh or dried rosemary
- 1 tablespoon fresh lime juice
- ¼ teaspoon salt
- 4 ounces goat cheese
- 3 tablespoons chopped walnuts
- 2 tablespoons olive oil
Instructions
- Remove brown gills from the undersides of mushrooms using a spoon; discard gills.
- Melt butter in a large skillet over medium heat; add leeks and garlic, and sauté until tender.
- Remove from heat, and let cool.
- Stir together avocados and next 3 ingredients in a medium bowl; stir in leek mixture.
- Divide and press goat cheese evenly into mushroom caps; top evenly with avocado mixture.
- Sprinkle evenly with chopped walnuts, and drizzle with olive oil.
- Place on a rack in a broiler pan.
- Bake mushrooms at 400° for 5 minutes; cover loosely with aluminum foil, and bake 5 more minutes or until walnuts are golden brown and mushrooms are tender.
Notes & Wine Advice
Serve immediately.