Avocado-Stuffed Portobello Mushrooms

Ingredients

• 8 small or 4 large portobello mushrooms

• 2 tbsp butter

• 2 leeks, sliced

• 1 garlic clove, pressed

• 2 large California avocados, peeled and chopped

• 1 tsp chopped fresh or dried rosemary

• 1 tbsp lime juice¼ tsp salt

• 4 oz goat cheese

• 3 tbsp chopped walnuts

• 2 tbsp olive oil

• garnish: fresh rosemary sprigs

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