Appetizers, Dips and Snacks: Appetizers and Tapas: Barbecued Mushrooms with Avocado

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

Author: Fresh Finesse
Date: December 05, 2012

Serves: 4 person(s)
Yield: 4 x mushrooms

Preparation Time: 15 mins
Cooking Time: 12 mins


    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


    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.

Nutritional Information
(Per Serving)

Calories:164 cals
Kilojoules:684 kJ
Fat:14.0 g
Carbohydrates:7.1 g
Protein:4.6 g
Cholesterol:13.0 mg
Sodium:628 mg
Saturated Fat:2.9 g
Fiber:3.6 g
Calcium:27.0 mg
Total Sugars:1.1 g

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