Baby Button Mushroom Stuffed Avocados
A smooth and creamy lunch or brunch starter paired with Fynbos Gin.
Ingredients
- 2 large ripe avocados
- 200 g baby button mushrooms
- 8 cherry tomatoes
- 1 small red pepper
- Handful fresh basil
- 2 tbsp olive oil
- 2 tbsp basil pesto
- 1 tbsp red wine vinegar
- 1 fresh chilli, finely diced
- Sea salt flakes
- Freshly ground black pepper
- Juice of 1 lemon
Instructions
- Slice the baby buttons into quarters and place in a large mixing bowl.
- Quarter the cherry tomatoes and add them to the bowl. Brunoise or finely dice the red pepper and add it to the mix.
- Finely slice the basil and add it to the bowl along with the olive oil, basil pesto, vinegar, fresh chilli and a good amount of salt and pepper. Toss everything until well coated.
- Slice the avos in half and carefully peel them and remove the pips. Cut a small piece off the bottom of each half so that they can sit flat on a plate.
- Brush the avo halves generously all over with lemon juice.
- Spoon the mushroom mixture into each half and serve with an extra wedge of lemon.