Meatless... Friday?

Once a week I try to make at least one dinner vegetarian even though we're pescatarian (by we I mean AC and most of the time, me). Not necessarily Monday and not necessarily for food health reasons - we have no red meat or poultry in my house except turkey and try to eat sustainable fish when I think about it and I try to get the recommended daily veggies. Usually I can do it, unless I get snowed in like I have of late. I've had some good recipes so far, but this one remains my favorite because lets face it, goat cheese and avocado are amazing and combined it's the best thing ever. My camera decided that the memory card in my camera was corrupted, so you get an after shot in bad lighting, but no "during" shots in decent lighting. So, sorry about that. It's a shame really, because there is nothing prettier than leeks in a pan with butter. And because while this dish is delicious, it's not very pretty. By not very pretty, I mean it's ugly and kinda gross looking.

If you wanted to vary the details a bit, you can also add red peppers to it, which makes it even better + more filling; add whatever other vegetable calls to you. Wilted spinach might be good, actually. Next time I think I'll try that.

Note: I don't usually have walnuts or rosemary around so I don't use them, which makes it more suited to other mixing in other vegetables than if you put them in there.

Stuffed Portobello mushrooms

• 2 small or 2 large portobello mushrooms
• ¹⁄₂ Tbsp. butter
• ¹⁄₂ leek, cleaned and sliced
• ¹⁄₄ garlic clove, pressed
• ¹⁄₂ large, ripe Fresh California Avocado, peeled and chopped
• ¹⁄₄ tsp. chopped fresh or dried rosemary
• ¹⁄₄ Tbsp.lime juice
• ¹⁄₃ tsp.salt
• 1 oz.goat cheese
• ³⁄₄ Tbsp.chopped walnuts
• ¹⁄₂ Tbsp.olive oil

Instructions

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 sauté, 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 each 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 10 more minutes. Serve immediately. Garnish, if desired.

This recipe was off the internet from somewhere, but I found it here, as a source.