Avocado stuffed with mushrooms and leeks

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Serves: 4

By DelGirl



  • 45ml oil

  • 1 handful parsley (to garnish)

  • 30ml sweet sherry

  • 15ml soy sauce

  • 2 leeks

  • 150g brown mushrooms sliced

  • 1 sprig rosemary

  • 2 avocados halved


  1. Finely shred the white parts of the leeks - you should have about 75g - and add to the hot oil together with the mushrooms and rosemary.
  2. Stir fry over fairly high heat for 1-2 minutes until just beginning to soften and brown.
  3. Spoon into a bowl, including rosemary, and add sherry, soy sauce and a few grinds of pepper. Cover and cool.
  4. Just before serving, remove the rosemary and drain off most of the marinade.
  5. Enlarge cavities of halved avacados a little and spoon in the filling.
  6. Top with a sprig of parsley and serve with salt and black pepper.

Additional Information

  • Make Ahead

  • avocado

  • Starter

  • Vegetarian

  • Gluten Free

  • Dairy Free

  • Nut Free

  • Egg Free

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