AVOCADO STUFFED PORTOBELLO MUSHROOMS
Make and share this Avocado Stuffed Portobello Mushrooms recipe from Food.com.
Provided by Sandi From CA
Categories Vegetable
Time 25m
Yield 8 appetizer servings
Number Of Ingredients 12
Steps:
- 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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Miss Sadia
[email protected]These mushrooms were a bit too bland for my taste. I think I would add some more spices next time.
Carey Washington
[email protected]I loved the combination of flavors in these mushrooms. The avocado, cheese, and breadcrumbs all worked perfectly together.
Amanda Roberts
[email protected]These mushrooms were a bit too dry for my taste. I think I would add some more moisture next time.
Mashek ullah Hero (Mashek)
[email protected]I'm not a big fan of mushrooms, but I really enjoyed these. The avocado filling was creamy and flavorful, and the mushrooms were cooked perfectly.
bipul Islam
[email protected]I've made these mushrooms several times now and they're always a hit. They're so easy to make and so delicious.
Rusane Beharie
[email protected]These mushrooms were a bit too salty for my taste. I think I would use less salt next time.
Alison Brice
[email protected]I made these mushrooms for a party and they were a big hit. Everyone loved them!
Alhassan abubakar
[email protected]These mushrooms were a bit too spicy for my taste. I think I would use less chili powder next time.
Diamond Owen
[email protected]I served these mushrooms with a side of roasted vegetables and quinoa. It was a delicious and healthy meal.
Rick Rivas
[email protected]These mushrooms were a great appetizer. They were easy to make and very flavorful.
Aroni man
[email protected]I loved the presentation of these mushrooms. They looked so elegant on the plate.
Cab
[email protected]These mushrooms were a bit too oily for my taste. I think I would reduce the amount of oil next time.
June June
[email protected]I didn't have any panko breadcrumbs, so I used crushed crackers instead. They worked great!
MODOULAMIN JALLOW
[email protected]I had some trouble finding portobello mushrooms, but I was able to use cremini mushrooms instead. They worked just fine.
priscilla alvarez
[email protected]These mushrooms were a bit bland for my taste. I think I would add some more spices next time.
Sala Deen
[email protected]I followed the recipe exactly, and the mushrooms turned out great. They were so flavorful and juicy.
Nasir Majeed
[email protected]These mushrooms were delicious! I loved the combination of flavors and textures. The avocado filling was creamy and rich, and the mushrooms were cooked to perfection.
Armand
[email protected]I'm not usually a fan of avocado, but I really enjoyed these mushrooms. The filling was creamy and flavorful, and the mushrooms were cooked perfectly.
Sultanali Sultanali
[email protected]I love stuffed mushrooms, and this recipe did not disappoint. The avocado filling was a nice twist, and the mushrooms were very flavorful.
mdsahalom islam
[email protected]These stuffed portobello mushrooms were a hit! The avocado filling was creamy and flavorful, and the mushrooms were cooked to perfection. I will definitely be making these again.