Chilli Mushrooms with Pancetta & Avocado

  • Serves: 4
  • Cooks In: 15 minutes
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Ingredients

1/3 cup olive oil
3 garlic cloves, crushed
2 long red chillies, finely chopped
2 tbs chopped coriander
4 large flat mushrooms, stalks removed
12 slices pancetta
1 large avocado, chopped
2 tbs Greek yoghurt
1 tbs lemon juice
Toasted sourdough to serve

Method

1

Combine oil, garlic, chilli, coriander in a small bowl, season to taste. Place mushrooms on a plate. Spoon over the marinade, turning to coat both sides. Stand for 10 minutes to allow mushrooms to absorb the marinade.

2

Put pancetta into a large non-stick frying pan over medium-high heat, cook 3-4 minutes each side until golden. Remove to a plate. Increase heat to high. Add the mushrooms stalk-side down, cook for 3-4 minutes on each side or until just tender.

3

Meanwhile, combine avocado, yoghurt, lemon juice in a bowl and season to taste.

4

Place mushrooms onto serving plates. Top with avocado and pancetta. Serve with toasted sourdough.

Ingredients

 1/3 cup olive oil
 3 garlic cloves, crushed
 2 long red chillies, finely chopped
 2 tbs chopped coriander
 4 large flat mushrooms, stalks removed
 12 slices pancetta
 1 large avocado, chopped
 2 tbs Greek yoghurt
 1 tbs lemon juice
 Toasted sourdough to serve

Directions

1

Combine oil, garlic, chilli, coriander in a small bowl, season to taste. Place mushrooms on a plate. Spoon over the marinade, turning to coat both sides. Stand for 10 minutes to allow mushrooms to absorb the marinade.

2

Put pancetta into a large non-stick frying pan over medium-high heat, cook 3-4 minutes each side until golden. Remove to a plate. Increase heat to high. Add the mushrooms stalk-side down, cook for 3-4 minutes on each side or until just tender.

3

Meanwhile, combine avocado, yoghurt, lemon juice in a bowl and season to taste.

4

Place mushrooms onto serving plates. Top with avocado and pancetta. Serve with toasted sourdough.

Chilli Mushrooms with Pancetta & Avocado

Tags:

 Breakfast, Quick n Easy

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