Avocado Cream Portobellos

This appetizer is outstandingly delicious and looks elegant on the plate
as
well.

6 small Portobello mushrooms (my grocery store has these under the name
Baby
Bellas)
1/4 cup (60 milliliters) olive oil
2 cloves garlic
1 tablespoon dried thyme
2 dashes hot sauce
1 little black avocado
3 tablespoons sour cream
2 tablespoons minced red onion
Salt
6 slices bacon

Remove the stems from your portobellos (save them to slice and sauti 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 your
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. Now we have to get
your bacon cooking. Lay it 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 your 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 your mushrooms are appealingly
grilled, put them back on their plate and march them back to the kitchen.
Check your 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.

6 appetizer servings

Each will have 9 grams of carbohydrate and 3 grams of fiber, for a usable
carb count of 6 grams; 6 grams protein

Dana Carpender's new book, The Low-Carb Barbecue Book,
http://www.holdthetoast.com


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