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

1. Remove brown gills from the undersides of mushrooms using a spoon; discard gills.
2. Remove stems, if necessary, and reserve for another use, if desired.
3. Melt butter in a large skillet over medium heat; add leek and garlic, and saute until tender.
4. Remove from heat, and cool.
5. Stir together avocado and next 3 ingredients in a medium bowl; stir in leek mixture.
6. Press goat cheese evenly into mushroom caps; top evenly with avocado mixture.
7. Sprinkle with walnuts, and drizzle with olive oil.
8. Place on rack in a broiler pan.
9. Bake at 400 °F for 5 minutes; cover loosely with aluminum foil, and bake 5 more minutes.
10. Serve immediately.
11. Garnish, if desired.