Barbecued Mushrooms with Avocado

Barbecued Mushrooms with Avocado

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


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


  • 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.

Thanks to Fresh Finesse

Nutritional Info (per serving)

CALORIES 164 cals
Kilojoules 684 kJ
Fat 14.0 g
Saturated Fat 2.9 g
Cholesterol 13 mg
Sodium 628 mg
Carbohydrates 7.1 g
Fiber 3.6 g
Total Sugars 1.1 g
Protein 4.6 g
Calcium 27.0 mg
Note: A dash indicates no data is available.