Avocado Stuffed Portobello Mushrooms

Loooooooooooove avocados, loooooooooooove stuffed schrooms.

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 saut 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.

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