Avocado and herb stuffed mushrooms make possibly the simplest and most delicious meal when paired with a green salad and a protein source. Makes 4 stuffed mushrooms as a side.
large handful of fresh mixed garden herbs – rosemaryparsley, mint, oregano, sorrel, thyme
½small red chilli
Zestof one lemon
1tablespoonolive oil
2teaspoonsbalsamic vinegar
coarse sea salt to finish
Instructions
Pre heat the oven at 180˚C.
Slice the avocado and place two slices of each within each mushroom (as in one of the above photos).
In a food processor, tear the bread up and blitz with the herbs and chilli to make the crumb stuffing.
Fill each of the mushrooms with the mixture and sprinkle lemon zest over the top, drizzle with olive oil.
Bake for 20 minutes or until done.
When cooked, drizzle with balsamic vinegar. Great served with grilled tomatoes and rocket salad.
Notes
You can use gluten free panko crumbs and simply fold through the chopped chilli, herbs and zest if you don't have a food processor or want an easier option
A tablespoon of nutritional yeast added to the crumb mixture is yum
After making this multiple times, I much prefer using a mixture of fresh herbs to give it flavour rather than just a single herb