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Granny's Avocado Stuffed Mushrooms

8 small or 4 large portobello mushrooms
2 tablespoons butter
2 leeks, sliced
1 garlic clove, pressed
2 large California avocados, peeled and chopped
1 teaspoon chopped fresh or dried rosemary
1 tablespoon lime juice
1/4 teaspoon salt
4 ounces goat cheese
3 tablespoons chopped walnuts

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. Remove from heat, and cool.

3. Stir together avocado and next 3 ingredients in a medium bowl; stir in leek mixture.

4. 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.

5. Bake at 400 degrees for 5 minutes; cover loosely with aluminum foil, and bake 5 more minutes. Serve immediately. Garnish, if desired
2 tablespoons olive oil
fresh rosemary sprigs for garnish

Green is youthful.