Avocado Stuffed Portobello Mushrooms

Loooooooooooove avocados, loooooooooooove stuffed schrooms.

• Ready In: 25 mins
• Yields: 8 appetizer servings

Ingredients

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