Avocado Stuffed Mushrooms

8 medium or 4 large portobello mushrooms

2 tbsp nutalex

2 leeks finely sliced

1 finely chopped clove of garlic

2 large avocados

1 tsp dried or fresh rosemary

1 tbsp lime or lemon juice

1/4 tsp salt

2 tbsp olive oil

1 heaped tbsp of finely chopped wlanuts or pine nuts (optional)

(optional - finely sliced vegan melty motz or 100 grams of cheese for vegetarian)

Melt nutalex in a large pan and add the finely chopped leeks and garlic, suate until tender and then remove from heat and allow to cool.  Remove the skin and seeds of avocados and lightly mash in a large bowl with the rosemary, lime juice and salt, gradually stir in the suated leeks.  Remove the mushroom stalks and press the (vegan or veg) cheese into the mushroom tops evenly. Use a tablespoon to heap the avocado leek mixture into the mushroom tops.  Sprinkle the mushroom tops with chopped nuts, and a light drizzle of oil.

Place mushrooms (mixture facing up) onto a baking tray cover with aluminium foil, and loosley fit a second sheet over the top of the mushrooms, and bake at 205'C for 5minutes.  Carefully remove the aluminium foil cover, and bake the mushrooms for a further 5 minutes.