Prawn and avocado cocktail mushrooms
A delightful pre-dinner appetiser or snack.
Preparation: 15 minutes
36 small cup mushrooms, stalk removed 2 avocados, mashed 1⁄2 lemon, juiced 1 small red chilli, finely chopped 2 green onions, finely chopped 3 tbsp Greek yoghurt 1 tbsp tomato sauce 2 tsp Worcestershire sauce 6 cos lettuce leaves, finely shredded 36 small cooked prawns, peeled, deveined
If necessary use a small knife to trim the mushrooms to form a larger cavity for the stuffing. Combine avocado with 1 tbsp lemon juice, the finely chopped chilli and green onions. Season with salt and pepper and stir gently to combine. Combine the yoghurt, tomato sauce, Worcestershire sauce and 2 tsp lemon juice. Spoon the avocado filling into the mushroom cavity. Top with a little lettuce, then a prawn. Serve on an attractive platter with a drizzle of the cocktail sauce.