Posted on May 1st, 2013
6 Portobello Mushrooms, cleaned and stems removed
6 Peaches cut in half and stones removed
12 slices of bread or 6 burger buns
100 gm fresh pea sprouts
5 small tomatoes, sliced
5 small spring onions, sliced
handful of thyme leaves
For the Marinade
60 ml extra virgin olive oil
2 sprigs of rosemary (chop 1 finely and use other as brush)
1 tbsp thyme, finely chopped
2 garlic cloves, finely chopped
juice of 1/2 lemon
sea salt and freshly ground black pepper
4 ripe avocados, halved, stoned and peeled
3 small tomatoes
1 handful flat-leaved parsley
1 clove garlic
1/2 lemon squeezed
2 tbsp extra vigin olive oil
1. To make the guacamole, chop the avocados, tomatoes and parsley roughly. Add the crushed garlic, lemon juice and mash everything with a fork. Leave it a bit chunky.
2. To make the marinade, add the olive oil in a bowl. Add all the marinade ingredients and stir to combine. Use the rosemary sprig to brush the mushrooms and peaches with the marinade.
3. Preheat a griddle pan and grill the mushrooms and peaches for about 3-4 minutes on each side over high heat. You could also barbeque them. Brush them with the marinade as they cook.
3. Toast the bread slices or burger buns lightly on the grill. When done, spread a big dollop of guacamole, top it with pea sprouts, tomatoes, spring onions, thyme, one mushroom and two peach halves. Add the top slice and insert a cocktail stick to hold it all together.