Barbecued Mushrooms With Avocado |
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Prep Time: 20 Minutes Cook Time: 12 Minutes |
Ready In: 32 Minutes Servings: 4 |
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Another nice looking recipe I found in a mushroom growers leaflet. Vegetarians could leave out the pancetta I reckon. Ingredients:
1/3 cup oil |
3 garlic cloves, crushed |
2 small red chilies, finely chopped |
2 tablespoons thyme leaves |
4 large flat mushrooms, stalks removed |
salt & fresh ground pepper |
12 slices pancetta |
1 large avocado, flesh mashed |
2 tablespoons light sour cream |
Directions:
1. Preheat a barbecue plate or char-grill on medium-high heat.
2. Combine oil, chillies and thyme in a small jug.
3. Brush over both sides of each mushroom.
4. Season mushrooms with salt and pepper; set aside for 5 minutes.
5. Place pancetta onto barbecue plate or char-grill and cook for 1-2 minutes on each side or until golden.
6. Remove and set aside.
7. Place mushrooms flat-side down onto barbecue plate and cook for 3-4 minutes on each side or until just tender.
8. Meanwhile, combine avocado, sour cream and salt and pepper in a small bowl. Mix well.
9. Place mushrooms onto serving plates, top with avocado mix, then pancetta and serve at once.
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