Barbecued Mushrooms with Avocado

Barbecued Mushrooms with Avocado

Here is a mushroom dish that is perfect for brunch or an alfresco lunch!

Rating:

4 stars 4 stars 4 stars 4 stars (11 ratings made) Rate
Serves: 4 person(s) Change

Preparation Time: 15 mins
Cooking Time: 12 mins

Yield: 4 x mushrooms

Diabetes-Friendly Recipe Low-Carb Recipe High-Fiber Recipe Quick And Easy Recipe

Ingredients Convert to Metric

  • 1 Tbsp olive oil
  • 3 cloves garlic, crushed
  • 2 small red chilis, finely chopped
  • 2 Tbsp thyme leaves
  • 4 large flat mushrooms, stalks removed
  • 2 dashes each of salt and freshly ground black pepper, divided
  • 2 oz pancetta, cut into 4 slices
  • 1 small avocado, flesh mashed
  • 2 Tbsp nonfat sour cream

Directions:

Preheat a barbecue plate or 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 a dash of salt and pepper. Set aside for 5 minutes.

Place pancetta onto barbecue plate or grill and cook for 1 to 2 minutes on each side or until golden. Remove and set aside.

Place mushrooms flat-side down onto barbecue plate or grill and cook 3 to 4 minutes on each side or until just tender.

Meanwhile, combine avocado, sour cream and dash of salt and pepper in a small bowl. Mix well.

Place mushrooms onto serving plates. Top with avocado mixture and pancetta. Serve immediately.

Thanks to Fresh Finesse