Barbequed Mushrooms with Avocado
Serves: 4 person(s)
Preparation Time: 15 mins
Cooking Time: 12 mins
Yield: 4 x mushrooms
A mushroom dish perfect for brunch or an alfresco lunch!
Ingredients:
1 Tbsp olive oil
3 cloves garlic, crushed
2 small red chilis, finely chopped
2 Tbsp thyme leaves
4 large flat mushrooms, stalks removed
1 salt and freshly ground black pepper, to taste
4 slices pancetta
1 small avocado, flesh mashed
2 Tbsp lowfat sour cream
Directions:
Preheat a barbeque plate or char-grill on medium-high heat. Combine oil, garlic, chilis and thyme in a small container. Brush over both sides of each mushroom. Season mushrooms with salt and pepper. Set aside for 5 minutes.
Place pancetta onto barbeque plate or char-grill and cook for 1 to 2 minutes on each side or until golden. Remove and set aside.
Place mushrooms flat-side down onto barbeque plate or char-grill and cook 3 to 4 minutes on each side or until just tender.
Meanwhile, combine avocado, sour cream and salt and pepper in a small bowl. Mix well.
Place mushrooms onto serving plates. Top with avocado mixture and pancetta. Serve immediately.
B-man
Note: If available, nonfat sour cream can be used to further reduce total fat.