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 juice
 * ¼ 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° for 5 minutes; cover loosely with aluminum foil, and bake 5 more minutes. Serve immediately. Garnish, if desired.