There is a bit of prep work involved in these, but they make a great appetizer or light lunch! They weren’t very popular with the 6 year old, but she’s going through a picky phase.
16 oz baby portobello mushrooms
2 tablespoons butter
2 leeks, sliced
2 garlic cloves, pressed
2 large avocados, peeled and chopped
1 teaspoon chopped fresh or dried rosemary
1 tablespoon lime juice
1/4 teaspoon salt
4 oz goat cheese
3 tablespoons chopped walnuts
2 tablespoons olive oil
Preheat oven to 400. Remove brown gills from mushrooms with a spoon and discard gills.
Melt butter in a large skillet over medium heat; add leeks and garlic, and saute until tender. Remove from heat and set aside to let cool.
Stir together avocados, rosemary, lime juice, and salt in a medium bowl; stir in leek mixture.
Divide and press goat cheese evenly into the mushroom caps; top with avocado mixture. Sprinkle with chopped walnuts, and drizzle with olive oil. Place on a rack in a broiler pan.
Bake mushrooms at 400 for 5 minutes; cover loosley with foil, and bake for 5-10 minutes more–until walnuts are golden brown and mushrooms are tender. Serve immediately.
Cookin' Like Crazy! 