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Avocado Stuffed Portobello Mushrooms

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INGREDIENTSNutrition

8 appetizer servingsUS
  • 8small portabella mushrooms or 4 large portabella mushrooms
  • 2tablespoons butter
  • 2leeks, all of white and part of light green, sliced
  • 1garlic clove, pressed
  • 2large avocados, peeled and chopped
  • 1teaspoon chopped fresh rosemary or 1 teaspoon dried rosemary
  • 1tablespoon lime juice
  • 14teaspoon salt
  • 4ounces goat cheese
  • 3tablespoons chopped walnuts
  • 2tablespoons olive oil
  • fresh rosemary sprig, to garnish

DIRECTIONS

  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.
  3. Remove from heat, and cool.
  4. Stir together avocado and next 3 ingredients in a medium bowl; stir in leek mixture.
  5. Press goat cheese evenly into mushroom caps; top evenly with avocado mixture.
  6. Sprinkle with walnuts, and drizzle with olive oil. Place on rack in a broiler pan.
  7. Bake at 400° for 5 minutes; cover loosely with aluminum foil, and bake 5 more minutes. Serve immediately. Garnish, if desired.

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