Big Boy’s Brunch

Grilled field mushroom with guacamole & zucchini chips

The chips are easily made by diagonally slicing a zucchini, salting the slices to draw out the moisture and then grilling for 3-5 minutes on each side, so as to leave nice lines on each chip.

6 tbsp olive oil
2 garlic cloves, crushed
1 small red chillies, finely chopped
2 tbsp mixed herbs
2 large flat mushrooms, stalks removed
salt & ground black pepper, to taste
1 large avocado, peeled & mashed
1 tsp cayenne pepper
2 tbsp lemon, juiced
2 tbsp light raw yoghurt

Preheat the barbecue plate or grill to a medium-high heat. Combine oil, garlic, chillies & herbs in a small dish and brush over both sides of each mushroom. Season mushrooms with salt & pepper and leave for 5 minutes. Place mushrooms flat-side down first onto the barbecue plate or grill and cook for 3-4 minutes on each side, until tender. Meanwhile, combine the avocado, raw yoghurt, cayenne pepper, lemon juice with salt & pepper in a small bowl and mix well. Place the grilled mushrooms onto plates and carefully top with the guacamole mixture, garnish with the zucchini chips and serve.