Goat Cheese & Avocado Champignons

These Goat cheese and avocado Mushroom are a good example of a go-to meal. They’re super quick to throw together and full of flavor!  Goat cheese, avocado, and sun-dried tomatoes…I could go for one right now!  I love using goat cheese here because you only need half an ounce for each mushroom to get that cheesy factor.  The sweetness of the sun roasted tomatoes balances out the tanginess of the goat cheese, and anything involving avocado gets my vote. Besides a quick meal, You can make these a lot when You have company.  This size works great if You’re just having a few people over, I serve a few on a platter and call it a day.  I would even make them for larger parties instead of the standard stuffed mushrooms.  I hope you guys enjoy this little dish as much as I do.
 

Ingredients

• 6-7 champignons (large size mushroom) you can even use portobello 
• 2 ounces goat cheese
• 1 avocado
• 1 teaspoon olive oil
• salt & pepper
• Few slices of sun dried tomatoes

Instructions

• Whisk together balsamic vinegar, olive oil. Season with salt and pepper.
• Pour half in shallow baking dish and put mushrooms on top. Pour the rest over mushrooms and let then hang out for about 15 minutes so they can get to know each other.
• Place mushrooms on a heated grill cavity side facing down, for about 5 minutes then flip.
• Once the mushrooms have softened , fill each with a half ounce of goat cheese. 
• Mash an avocado with a pinch of salt to season. Divide it among the mushrooms and then top with sun dried tomatoes.
• Enjoy.