Baby Button Mushroom Stuffed Avocados – Lunch is served

Delicious salads are such a great way to enjoy a small meal or snack. Even better when they are presented like this. This Easter weekend, we recommend a fun twist on stuffed foods. The Baby Button Mushroom Stuffed Avocados recipe gives you the opportunity to try something brand new.

Mushrooms add a delicious umami flavour to this very versatile avocado fruit. The lemon and chilli give this meal a good zesty kick with each bite. This Baby Button Mushroom Stuffed Avocados recipe is light and is perfect for a relaxing Sunday afternoon. Not to mention that it goes very well with a tasty cocktail. Add this Fynbos gin cocktail and you’ll want to make it an Easter tradition.

The botanicals found along the coast of the Western Cape make wonderful accompaniments to light dishes and summertime suppers. Packed full of these Cape botanicals, Cape Fynbos Gin is the perfect match for this zesty dish of mushroom stuffed avocados. The rich mouthfeel of the avocado is cut perfectly by the clean and herbaceous notes found in the Cape Fynbos Gin.

Baby Button Mushroom Stuffed Avocados Recipe

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Recipe by South African Mushroom Farmers’ Association Course: Snack, MainCuisine: GlobalDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

15

minutes

Total time

25

minutes

Ingredients

• 200 g 200 baby button mushrooms

• 2 large 2 ripe avocados

• 8 8 cherry tomatoes

• 1 small 1 red pepper

• 1 handful 1 fresh basil

• 2 tbsp 2 olive oil

• 2 tbsp 2 basil pesto

• 1 tbsp 1 red wine vinegar

• 1 1 fresh chilli, finely diced

• juice of one lemon

• freshly ground black pepper

• sea salt flakes

• GIN PAIRING

• 50 ml 50 Cape Fynbos Gin

• Pomegranate rubies

• Fresh green chilli slices

• 150 ml 150 Tonic water

Method

• 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.
• GIN PAIRING
• Fill desired glass with ice and add the pomegranate and a few slices of fresh chilli. Pour in the Cape Fynbos Gin and top with tonic.

Notes

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