Starter Recipes > Baked Mushrooms with Avocado

This recipe is part of the September 2009 Recipes Menu

Starter - Baked Mushrooms with Avocado
Main Course - Whole Mackerel with Watercress Sauce
Dessert - Blackberry Mousse

How to make guacamole:
Autumn mushrooms baked with a hint of garlic, a generous helping of avocado and a gratin topping.


Baked Mushroom and Avocado
3oz butter
3oz small button mushrooms
1 clove garlic, peeled and crushed
3 tablespoons fresh finely chopped parsley
2 medium avocados, peeled, stoned and diced
6 heaped tablespoons brown breadcrumbs
1 tablespoon lemon juice
freshly ground black pepper
(see measure conversions for more information)


- Cook the mushrooms and garlic in 2oz of the butter over a gentle heat.
- When the mushrooms are soft stir in the parsley.
- Remove from heat.
- Divide between 4 ovenproof ramekin dishes.
- Stir the lemon juice into the avocado.
- Season with salt and pepper.
- Divide the avocado mix between the ramekins placing on top of the mushroom mixture.
- Sprinkle a quarter of the breadcrumbs on top of each ramekin.
- Dot with remaining 1oz of butter.
- Bake at 200 degrees C. for about 12 minutes or until heated through and golden brown on top.