Morbi vitae purus dictum, ultrices tellus in, gravida lectus.

Baby Button Mushroom Stuffed Avocados

A smooth and creamy lunch or brunch starter paired with Fynbos Gin.
5 from 1 vote
Prep Time 20 minutes
Cook Time 10 minutes
Course Brunch, Gin & Mushroom
Cuisine South African
Servings 2


  • 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


  • 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.
Keyword brunch, south african