Barbecued Mushrooms with Avocado
Here is a mushroom dish that is 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
- 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.