4 medium flat mushrooms (approximately 85 g each)
⅓ cup olive oil
2 cloves garlic, crushed
50 g Greek feta, crumbled
Fresh coriander sprigs, to garnish
Rocket leaves, to serve
Tomato wedges, to serve
1 large ripe avocado
2 green spring onions, finely chopped
¼ cup chopped fresh coriander
1 tbsp lime juice
Tabasco sauce, to taste
Salt and pepper, to taste
- To make guacamole, combine avocado, onions, coriander and juice in a food processor. Process until combined. Add sauce. Season with salt and pepper.
- Trim and discard mushroom stalks. Place mushrooms in a large bowl with combined oil and garlic. Season with salt and pepper. Toss to combine.
- Heat a large, oiled grill plate over a medium heat. Add mushrooms, flat side-down. Cook for about 4 to 5 minutes on each side, or until tender. Remove.
- Spoon guacamole into mushrooms. Sprinkle with feta. Garnish with coriander. Serve with rocket and tomato.