Avocado-stuffed Portobello Mushrooms

Avocado-stuffed Portobello Mushrooms


  • 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


  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.


Recipe and Photo: recipes.wikia.com / CC BY-SA

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