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Oven-baked Avocado with Mushroom and Ble




Source of Recipe


Good Things Utah
Oven-baked Avocado with Mushroom and Bleu Cheese Sauce
by: Kimi's Mountainside Bistro

2 Tbsp. butter
14 white mushrooms
1 garlic clove, minced
¼ cup cream sherry
¼ cup heavy cream
1 Tbsp. fresh chives, finely chopped
1 Tbsp. fresh parsley, finely chopped
¾ cup heavy cream
1 cup gorgonzola cheese, crumbled
1 tsp. beef bouillon paste
2 large avocado, ripened
3 oz chevre cheese
½ cup roasted walnuts,
pine nuts or hazelnuts

Foccacia Crisps

1 foccacia loaf, typically I use a tomato, olive & cheese foccacia, however an herb foccacia will work as well!
½ cup olive oil



Preheat oven to 400°F. Melt butter in a small sauté pan over medium heat. Add mushrooms and garlic. Sauté for 5 minutes or until mushrooms are golden and tender. Add the cream sherry. Cook for another few minutes or until liquid is reduced to half. Add the cream, reduce heat and simmer for 10 minutes. Stir in the parsley and chives. Set aside.

In another small sauté pan over medium heat, add the cream, gorgonzola and bouillon. Stir and cook until gorgonzola cheese melts and sauce is thick and creamy, approximately 5 minutes. Set aside.

Cut the avocados into halves. Remove the pit and with a spoon, scoop out the avocado, keeping it in one piece. Place the 4 avocado halves in a baking dish. Spoon over the mushroom mixture and bake for 7 minutes. Remove from heat and spoon over some of the gorgonzola mixture and continue to bake under the top broiler for another 3 minutes or until the cheese is golden and bubbly!! Remove from oven. Cut the chevre cheese into 4 pieces. Place each piece on a large plate, top with the baked avocado and sprinkle over some of the nuts! Enjoy!! Serve with foccacia crisps!

Foccacia Crisps

Preheat oven to 400 degrees. Cut the foccacia lengthwise into thin slices. Place the bread on a baking sheet. Drizzle foccacia slices with olive oil. Bake for 10 minutes or until golden brown.