Mushrooms Recipe

Chilli Mushrooms with Pancetta & Avocado

April 19, 2016

Chilli Mushrooms with Pancetta & Avocado 0 5 0

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  • Prep 10 mins
  • Cook 15 mins
  • 10 mins

    15 mins

    25 mins

  • Serve 4 Servings


1/3 cup olive oil

3 garlic cloves, crushed

2 long red chillies, finely chopped

2 tbs chopped coriander

4 large flat mushrooms, stalks removed

12 slices pancetta

1 large avocado, chopped

2 tbs Greek yoghurt

1 tbs lemon juice

Toasted sourdough to serve


1Combine oil, garlic, chilli, coriander in a small bowl, season to taste. Place mushrooms on a plate. Spoon over the marinade, turning to coat both sides. Stand for 10 minutes to allow mushrooms to absorb the marinade.

2Put pancetta into a large non-stick frying pan over medium-high heat, cook 3-4 minutes each side until golden. Remove to a plate. Increase heat to high. Add the mushrooms stalk-side down, cook for 3-4 minutes on each side or until just tender.

3Meanwhile, combine avocado, yoghurt, lemon juice in a bowl and season to taste.

4Place mushrooms onto serving plates. Top with avocado and pancetta. Serve with toasted sourdough.