Avocado Stuffed Portobello Mushrooms

• 8 small portabella mushrooms or 4 large portabella mushrooms
• 2 tablespoons butter
• 2 leeks, all of white and part of light green, sliced
• 1 garlic clove, pressed
• 2 large avocados, peeled and chopped
• 1 teaspoon chopped fresh rosemary or 1 teaspoon dried rosemary
• 1 tablespoon lime juice
• 1/4 teaspoon salt
• 4 ounces goat cheese
• 3 tablespoons chopped walnuts
• 2 tablespoons olive oil
• fresh rosemary sprig, to garnish

1. Remove brown gills from the undersides of mushrooms using a spoon; discard gills. Remove stems, if necessary, and reserve for another use, if desired.
2. Melt butter in a large skillet over medium heat; add leek and garlic, and saute until tender.
3. Remove from heat, and cool.
4. Stir together avocado and next 3 ingredients in a medium bowl; stir in leek mixture.
5. Press goat cheese evenly into mushroom caps; top evenly with avocado mixture.
6. Sprinkle with walnuts, and drizzle with olive oil. Place on rack in a broiler pan.
7. Bake at 400u0b0 for 5 minutes; cover loosely with aluminum foil, and bake 5 more minutes. Serve immediately. Garnish, if desired.

portabella mushrooms, butter, leeks, garlic, avocados, rosemary, lime juice, salt, goat cheese, walnuts, olive oil, rosemary

Taken from www.food.com/recipe/avocado-stuffed-portobello-mushrooms-203661 (may not work)