Avocado Cream Portobellos
- 6 small Portobello mushrooms (my grocery store has these under the name Baby Bellas)
- 1/4 C. (60 milliliters) olive oil
- 2 cloves garlic
- 1 Tbs. dried thyme
- 2 dashes hot sauce
- 1 little black avocado
- 3 Tbs. sour cream
- 2 Tbs. minced red onion
- 6 slices bacon
Remove the stems from Portobellos (save them to slice and sauté for omelets or to serve over steak!) and set the mushroom caps on a plate. Measure the olive oil and crush one of the cloves of garlic into it, then stir in the thyme and the hot sauce. Using a brush, coat the portobello caps on both sides with the olive oil mixture.
Next, cut open avocado, remove the pit and scoop it into a small mixing bowl. Mash it with a fork. Stir in the sour cream, the onion and the other clove of garlic, crushed. Salt the avocado mixture to taste.
Lay bacon on a microwave bacon rack or in a glass pie plate and nuke it on high for 6 minutes (times may vary a bit depending on the power of your microwave). While bacon is cooking, go grill your mushrooms! Lay them on an oiled grill over well-ashed coals, or over a gas grill set to medium to medium-low. Grill for about 7 minutes per side, or until done through, basting frequently with the olive oil mixture. You'll want a water bottle for flare-ups.
When mushrooms are appealingly grilled, put them back on plate. Check bacon, if it's not crisp, give it another minute or two, then drain it. Divide the avocado mixture between the mushrooms, piling it high in a picturesque fashion. Crumble a slice of bacon over each stuffed mushroom and serve.
Yield: 6 appetizer servings