Avocado Cream Portobello Mushrooms
Apr 27, 2006 18:25:45 GMT -8
Post by barbogold on Apr 27, 2006 18:25:45 GMT -8
Avocado Cream Portobellos
Outstandingly delicious, and looks elegant on the plate, as well. Serve
as an appetizer.
6 small Portobello mushroom caps
1/4 cup 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 cooked bacon
Remove the stems from your Portobellos (save them to slice and saute for
omelets or the like!) and set the mushroom caps on a plate. 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.
Next, cut open your avocado, remove the pit, and scoop it into a
smallish 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.
Now we have to get your bacon cooking. Lay it on a microwave bacon rack
or in a glass pie plate, and nuke it on high for 6 minutes (times may
vary a bit depending on the power of your microwave.)
While your bacon is cooking, go grill your mushrooms! Lay them on an
oiled grill over well-ashed coals, or over a gas grill set to medium to
medium-low. Grill for about 7 minutes per side, or until done through,
basting frequently with the olive oil mixture - you'll want a water
bottle for flare ups.
When your mushrooms are appealingly grilled, put them back on their
plate, and march them back to the kitchen. Check your bacon; if it's not
crisp, give it another minute or two, then drain it. Divide the avocado
mixture between them, piling it high in a picturesque fashion. Crumble a
slice of bacon over each stuffed mushroom, and serve.
6 servings, each with: 167 Calories; 14g Fat; 5g Protein; 7g
Carbohydrate; 2g Dietary Fiber; 5 grams usable carbs.
___________________________________________________________________________
That's it for this issue! See you next issue!
Dana
Outstandingly delicious, and looks elegant on the plate, as well. Serve
as an appetizer.
6 small Portobello mushroom caps
1/4 cup 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 cooked bacon
Remove the stems from your Portobellos (save them to slice and saute for
omelets or the like!) and set the mushroom caps on a plate. 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.
Next, cut open your avocado, remove the pit, and scoop it into a
smallish 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.
Now we have to get your bacon cooking. Lay it on a microwave bacon rack
or in a glass pie plate, and nuke it on high for 6 minutes (times may
vary a bit depending on the power of your microwave.)
While your bacon is cooking, go grill your mushrooms! Lay them on an
oiled grill over well-ashed coals, or over a gas grill set to medium to
medium-low. Grill for about 7 minutes per side, or until done through,
basting frequently with the olive oil mixture - you'll want a water
bottle for flare ups.
When your mushrooms are appealingly grilled, put them back on their
plate, and march them back to the kitchen. Check your bacon; if it's not
crisp, give it another minute or two, then drain it. Divide the avocado
mixture between them, piling it high in a picturesque fashion. Crumble a
slice of bacon over each stuffed mushroom, and serve.
6 servings, each with: 167 Calories; 14g Fat; 5g Protein; 7g
Carbohydrate; 2g Dietary Fiber; 5 grams usable carbs.
___________________________________________________________________________
That's it for this issue! See you next issue!
Dana