Avocado Stuffed Portobello Mushrooms

"Loooooooooooove avocados, loooooooooooove stuffed schrooms."
 
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photo by mommyluvs2cook photo by mommyluvs2cook
photo by mommyluvs2cook
photo by sfpuglover photo by sfpuglover
Ready In:
25mins
Ingredients:
12
Yields:
8 appetizer servings
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ingredients

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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 sauté 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.

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Reviews

  1. Oh wow these were SO GOOD!!! I ate one for lunch...subbed out the goat cheese for feta. Delicious!
     
  2. I made this for a special dinner for friends and it was a big hit, even with the men! I omitted the oil and walnuts and it was perfect. Next time I might sprinkle some fresh grated parm cheese on it. This would be a great lunch recipe served with a salad and fresh roll.
     
  3. I can't wait to try this! Thank you for sharing! :)
     
  4. insanely good. remember to double the nutrition stats if you made 4 large portabellos.
     
  5. oh my goodness what this ever good! I made it for dinner last night (as dinner, not as an appetizer) and my friend and I gobbled them all up. I don't care for rosemary so I used tarragon, but didn't change anything else - yummo!
     
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Tweaks

  1. Oh wow these were SO GOOD!!! I ate one for lunch...subbed out the goat cheese for feta. Delicious!
     

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