Avocado Cream Mushrooms

This appetizer is outstanding and looks elegant on the plate as well - 6 carbs per serving.

Serves: 2-3

Ingredients

6 small Portobello mushrooms
1/4 cup (60 ml) olive oil
2 cloves garlic
1 tablespoon dried thyme
2 dashes hot sauce
1 little black avocado
3 tablespoons sour cream
2 tablespoons minced red onion
Salt
6 slices bacon

Method

  1. Remove the stems from your portobellos (save them to slice and saute for omelets or to serve over steak) and set the mushroom caps on a plate.
  2. Measure the olive oil and crush one of the cloves of garlic into it, then stir in the thyme and the hot sauce. Using a brush, coat the portobello caps on both sides with the olive oil mixture.
  3. Cut open the avocado, remove the stone and scoop flesh into a small mixing bowl. Mash it with a fork. Stir in the sour cream, the onion and the other clove of garlic, crushed. Salt the avocado mixture to taste.
  4. Cook the bacon in a microwave, on a rack, for approx 6 mins on High.
  5. Grill mushrooms for about 7 minutes per side, or until done through, basting frequently with the olive oil mixture.
  6. Divide the avocado mixture between the mushrooms, crumble a slice of bacon over each stuffed mushroom and serve.

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