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Avocado Stuffed Portobello Mushrooms Recipe
Recipe provided by the California Avocado Commission
Re-Calculate: Ingredients
Ingredients:
- 8 small or 4 large portobello mushrooms
- 2 Tbsp. butter
- 2 leeks, sliced
- 1 clove garlic, pressed
- 2 ripe, Fresh California Avocados, seeded, peeled and chopped
- 1 tsp. chopped fresh or dried rosemary
- 1 Tbsp. lime juice
- 1/4 tsp. salt
- 4 oz. goat cheese
- 3 Tbsp. chopped walnuts
- 2 Tbsp. olive oil
- Garnish: fresh rosemary sprigs
Instructions:
- 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.
*Large avocados are recommended for these recipes. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Comment on the Avocado Stuffed Portobello Mushrooms Recipe
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Avocado Stuffed Portobello Mushrooms
Absolument delicieux
Suzanne - Thu, 02/04/10 - 11:47 am
Recipe as promised!
The Hass website has some great ideas. This one (for the mushrooms) is really good. Enjoy!
Anonymous - Fri, 11/13/09 - 11:18 am