Ingredients for Avocado Stuffed Portobello Mushrooms
- 4 large portobello mushrooms
- 2 tablespoons butter
- 1 medium leek, sliced
- 2 garlic cloves, minced
- 2 ripe avocados
- Fresh Rosemary
- 1 tablespoon lime juice
- 1/2 teaspoon salt
- 4 ounces goat cheese, softened
- 1/4 cup chopped walnuts
- 1 tablespoon olive oil
- Rosemary Sprig
- 1/4 teaspoon black pepper
- fresh cilantro or parsley, for garnish
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How to Make Avocado Stuffed Portobello Mushrooms
- Preheat oven to 400°F (200°C).
- Remove stems from portobello mushrooms and gently scrape out the gills with a spoon. Discard gills.
- Wash mushrooms and pat dry.
- In a large skillet, melt butter over medium heat. Add sliced leeks and minced garlic; sauté until softened, about 5-7 minutes.
- In a medium bowl, mash the avocado with a fork. Stir in softened goat cheese, lime juice, salt, and pepper until well combined.
- Add the sautéed leek mixture to the avocado mixture and stir gently to incorporate.
- Press softened goat cheese into each mushroom cap.
- Evenly top each mushroom cap with the avocado mixture.
- Sprinkle chopped walnuts over the avocado mixture.
- Drizzle olive oil over the mushrooms.
- Place mushrooms on a baking sheet lined with parchment paper.
- Bake for 10-12 minutes, or until the mushrooms are tender and the filling is heated through. If the mushrooms start browning too quickly, loosely cover with aluminum foil.
- Garnish with fresh cilantro or parsley before serving.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
13g
Fat
33g
Carbs
4g
