Savory Avocado and Goat Cheese Stuffed Portobello Mushrooms
These delicious Savory Avocado and Goat Cheese Stuffed Portobello Mushrooms offer a delightful blend of flavors that make for an enticing appetizer or light meal. The earthy richness of portobello mushrooms is complemented by a creamy avocado filling infused with fresh herbs and zesty lime juice. Topped with tangy goat cheese and crunchy walnuts, these mushrooms are not only visually stunning but also a wholesome delight. Perfect for entertaining or a cozy evening at home, these stuffed mushrooms will leave your guests asking for the recipe!
8
Servings
300
Calories
12
Ingredients
Ingredients
Portobello mushrooms
8 small or 4 large (Stems removed and gills discarded)
Butter
2 tablespoons (Melted)
Leeks
2 (Sliced (white and light green parts only))
Garlic
1 clove (Pressed)
Avocados
2 large (Peeled and chopped)
Fresh rosemary
1 teaspoon (Chopped (or 1 teaspoon dried rosemary))
Lime juice
1 tablespoon (Freshly squeezed)
Salt
1/4 teaspoon (To taste)
Goat cheese
4 ounces (Crumbled)
Walnuts
3 tablespoons (Chopped)
Olive oil
2 tablespoons (For drizzling)
Fresh rosemary sprig
1 (For garnish)
Instructions
1
Preheat your oven to 400°F (200°C).
2
Carefully remove the brown gills from the undersides of the portobello mushrooms using a spoon, and discard them. If needed, remove the stems and save them for another use.
3
In a large skillet, melt the butter over medium heat. Add the sliced leeks and pressed garlic, sautéing until the leeks are tender and translucent, about 5-7 minutes. Remove from heat and allow to cool slightly.
4
In a medium bowl, combine the chopped avocados, chopped rosemary, lime juice, and salt, mixing until just combined. Gently fold in the cooled leek mixture.
5
Using your fingers or a knife, press the crumbled goat cheese evenly into the mushroom caps, creating a nice base.
6
Top the goat cheese layer with the avocado mixture, ensuring each mushroom cap is generously filled.
7
Sprinkle the chopped walnuts over the stuffed mushrooms and drizzle the olive oil on top.
8
Place the stuffed mushrooms on a rack in a broiler pan or a baking sheet lined with parchment paper.
9
Bake in the preheated oven for 5 minutes, then loosely cover with aluminum foil and bake for an additional 5 minutes until warmed through.
10
Serve immediately, garnished with fresh rosemary sprigs if desired.
Nutrition Information
25g
Fat
15g
Carbs
5g
Protein
4g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What are the primary ingredients for these stuffed mushrooms?
The main ingredients include Portobello mushrooms, butter, leeks, garlic, avocados, fresh rosemary, lime juice, goat cheese, and walnuts.
Is this stuffed mushroom recipe vegetarian?
Yes, this recipe is vegetarian-friendly as it contains no meat products.
Is the recipe gluten-free?
Yes, the recipe is naturally gluten-free, making it suitable for those with gluten sensitivities.
How many calories are in a single serving?
Each serving contains 300 calories.
What temperature should the oven be preheated to?
The oven should be preheated to 400°F (200°C).
How long do the mushrooms need to bake in total?
The mushrooms bake for a total of 10 minutes: 5 minutes uncovered and another 5 minutes loosely covered with foil.
Do I need to remove the mushroom gills?
Yes, you should carefully remove the brown gills from the undersides using a spoon and discard them before stuffing.
Can I use dried rosemary instead of fresh?
Yes, you can substitute 1 teaspoon of dried rosemary if fresh rosemary is unavailable.
What should I do with the mushroom stems?
The stems should be removed and can be saved for use in another recipe, such as a soup or stock.
How many servings does this recipe yield?
This recipe is designed to provide 8 servings.
Which part of the leeks should be used?
Use only the white and light green parts of the 2 leeks.
What is the total fat content per serving?
Each serving contains 25g of fat.
How much fiber is in each serving?
There are 4g of fiber per serving.
What kind of cheese is used for the base of the stuffing?
The recipe calls for 4 ounces of crumbled goat cheese.
How much lime juice is required for the avocado mixture?
You will need 1 tablespoon of freshly squeezed lime juice.
What type of oil is used for drizzling?
Two tablespoons of olive oil are used to drizzle over the mushrooms before baking.
Are there nuts in this recipe?
Yes, the recipe includes 3 tablespoons of chopped walnuts for a crunchy topping.
How should the garlic be prepared?
The garlic should be pressed before being sautéed with the leeks.
What is the carbohydrate count for this dish?
There are 15g of carbohydrates per serving.
Is there any protein in these stuffed mushrooms?
Yes, each serving provides 5g of protein.
How do I prevent the avocados from browning?
The lime juice in the avocado mixture helps preserve the color and prevent rapid browning.
What is the suggested garnish?
The recipe suggests garnishing the finished dish with fresh rosemary sprigs.
How long should I sauté the leeks and garlic?
Sauté them in melted butter for about 5 to 7 minutes until the leeks are tender and translucent.
How do I assemble the stuffing layers?
First press the goat cheese into the mushroom cap, then top it with the avocado and leek mixture.
Can this be served as a main course?
While often served as an appetizer, the description notes it is also perfect as a light meal.
What is the recommended salt amount?
The recipe uses 1/4 teaspoon of salt, or you can adjust to taste.
Why is aluminum foil used during baking?
Foil is used in the final 5 minutes of baking to ensure the mushrooms are warmed through without over-cooking the topping.
What category does this recipe fall under?
It is categorized as a Vegetable dish and an Appetizer.
How many avocados are needed?
The recipe requires 2 large avocados, peeled and chopped.
Is there any sugar in this recipe?
According to the nutritional data provided, there is no sugar content in this recipe.