Avocado Stuffed Portobello Mushrooms

INGREDIENTSNutrition

• 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
• ¹⁄₄teaspoon 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.