Avocado Stuffed Portobello Mushrooms

[nverland]

Avocado Stuffed Portobello Mushrooms

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
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 degrees for 5 minutes; cover loosely with aluminum foil, and bake 5 more minutes. Serve immediately. Garnish, if desired.