Roast Portobello Mushrooms Stuffed with Chilli-Lime Guacamole

SERVES 2 | PER SERVING: 209 CALORIES | 7.4G PROTEIN | 15.9G CARBS | 15.7G FAT

An ideal option for anybody following a low-carb diet, this combination of warm grilled Portobello mushrooms and chilli-lime guacamole is delicious and simple to prepare. Avocados are one of nature’s most superior sources of healthy fat, amino acids, antioxidant vitamins A, C and E and essential minerals, including iron to boost energy and potassium for healthy, normal blood pressure. While some dietary fat is essential, avocados are rich in calories. I recommend eating no more than half an avocado a day, unless you’re especially active.

coconut oil, to grease

6 Portobello mushrooms

1 tsp smoked paprika, plus extra to serve

sea salt and freshly ground black pepper

1 small ripe avocado

juice of ½ lime

pinch of dried chilli flakes

1 Preheat the oven to 190°C. Lightly grease a baking tray with coconut oil or line with a sheet of non-stick baking paper.

2 Gently rinse the mushrooms and remove their stalks. Place them on the tray and sprinkle with the smoked paprika, salt and pepper. Roast in the oven for 15–20 minutes, until they begin to shrink slightly and release their juices.

3 While the mushrooms are roasting, slice the avocado in half, remove the stone and use a spoon to scoop the flesh into a bowl. Squeeze in the fresh lime juice and add the chilli flakes, salt and pepper. Use a fork to mash the avocado until smooth.

4 Remove the mushrooms from the oven and allow them to cool for a few minutes before spooning some of the mashed avocado into the centre of each one. Sprinkle with a little extra smoked paprika and serve warm or cold. Any leftovers can be stored in an airtight container in the fridge for up to two days, but the avocado can begin to oxidise and turn brown when exposed to the air, so this is really best eaten on the day it’s made.