Ingredients
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8 small portabella mushrooms or 4 large portabella mushrooms
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2 tablespoons butter
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2 leeks, all of white and part of light green, sliced
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1 teaspoon chopped fresh rosemary or 1 teaspoon dried rosemary
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1 tablespoon lime juice
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1/4 teaspoon salt
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4 ounces goat cheese
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3 tablespoons chopped walnuts
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2 tablespoons olive oil
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1 garlic clove, pressed
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2 large avocados, peeled and chopped
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fresh rosemary sprig, to garnish
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 evenly 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.