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

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
2 dashes each of salt and freshly ground black pepper, divided
57.14 g 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.