Barbecued Mushrooms With Avocado

Another nice looking recipe I found in a mushroom growers leaflet. Vegetarians could leave out the pancetta I reckon.

• Ready In: 32 mins
• Serves: 4

Ingredients

• 1⁄3 cup  oil
• 3  garlic cloves, crushed
• 2  small red chilies, finely chopped
• 2  tablespoons thyme leaves
• 4  large  flat mushrooms, stalks removed
•  salt & fresh ground pepper
• 12  slices pancetta
• 1  large avocado, flesh mashed
• 2  tablespoons light sour cream

Directions

1. Preheat a barbecue plate or char-grill on medium-high heat.
2. Combine oil, chillies and thyme in a small jug.
3. Brush over both sides of each mushroom.
4. Season mushrooms with salt and pepper; set aside for 5 minutes.
5. Place pancetta onto barbecue plate or char-grill and cook for 1-2 minutes on each side or until golden.
6. Remove and set aside.
7. Place mushrooms flat-side down onto barbecue plate and cook for 3-4 minutes on each side or until just tender.
8. Meanwhile, combine avocado, sour cream and salt and pepper in a small bowl. Mix well.
9. Place mushrooms onto serving plates, top with avocado mix, then pancetta and serve at once.