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Avocado Stuffed Portobello Mushrooms
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Broiled portobello mushrooms filled with a mixture of avocados, leeks, and goat cheese. Simple yet sophisticated for a light meal or side dish.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
8 small portobello mushrooms
2 tablespoons butter
2 leeks, sliced
1 clove garlic, pressed
2 large avocados, peeled and chopped
1 teaspoon chopped fresh or dried rosemary
1 tablespoon lime juice
1/4 teaspoon salt
4 ounces goat cheese
3 tablespoons chopped walnuts
2 tablespoons olive oil
fresh rosemary sprigs, for garnish
directions
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 saute 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 degrees F for 5 minutes; cover loosely with aluminum foil, and bake 5 more minutes. Serve immediately. Garnish, if desired.
added by
SneakilyKawaiiChicken
nutrition data
264 calories, 21 grams fat, 14 grams carbohydrates, 9 grams protein per serving. This recipe is low in carbs.
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reviews & comments
February 28, 2009
We substituted onions for the leeks and feta for the goat cheese. Omitted the walnuts, did not have any on hand and this was super!!! We will be having this again. We were burned out on the portabella mushrooms but will be eating them again.