This one is quick, easy and jam-packed with nutrients! If you can’t find field mushies, portobellos are fine (portobellos are just the grown-up versions of white button mushies).
– 4 large field mushrooms
– 1 tblspn butter
– 2 garlic cloves finely chopped
– 4 thyme sprigs leaves picked and finely chopped
– Freshly ground black pepper
– 2 large avocados
– 2 tblspns olive oil
– 1/4 red onion finely diced
– 4 cherry tomatoes wuartered
– Juice and zest of 1 lime
– Pinch chilli flakes
– 30g (1 cup) Coriander leaves chopped
– Olive oil to serve
Preheat the oven to 180°C. Clean your mushies by brushing the dirt off (don’t wash them, as it makes them soggy).
Arrange them on a greased baking tray with the little gill bits facing upwards. Combine the butter, garlic and thyme in a small bowl, season to taste and mix well. Place a quarter of the herb butter on each mushie. Bake in the oven for 10–15 minutes, or until tender.
Meanwhile, halve and stone your avocados and scoop out the flesh with a spoon. Place the fl esh in a bowl and mash with the back of a fork. Add the olive oil and continue mashing (it helps to make it creamier). Add the onion, cherry tomatoes, lime juice and zest, chilli flakes, coriander, salt and pepper, and moosh it all together.
To serve, place two mushrooms on a plate, drizzle with a little olive oil and pop some avo mash on the side. Deelishimo!
If you’re dairy-intolerant, simply use 1 tablespoon of coconut oil in place of the butter. Also, I keep the stalks on my mushies, but feel free to trim yours if you prefer.
Recipe extract taken from The 20/20 Diet Cookbook by Lola Berry, MacMillan, $39.99. ©Lola Berry