Warm Mushroom Bites with Avocado Cream, Toasted Corn, and Lime

Instructions

1. 1

   1. Remove and discard or reserve the mushroom stems. Brush the mushroom cavities and outsides with 10 ml (2 tsp) olive oil and season with 1/4 tsp salt, black pepper, and 1/2 tsp smoked paprika.

2. 2

   2. Heat a large skillet over medium-high heat for 1 minute. Add the mushrooms cavity-side down and cook for 2 minutes; flip and cook 2 minutes more, until tender but still holding their shape. If you prefer using an oven or air fryer, cook them at 425°F / 220°C for 5-6 minutes.

3. 3

   3. Meanwhile, place the avocado, Greek yogurt, lime juice, lime zest, and remaining salt in a bowl and mash together until thick and smooth.

4. 4

   4. In the same skillet, add the remaining 5 ml (1 tsp) olive oil and the sweet corn. Sprinkle with the remaining 1/2 tsp smoked paprika and toast for 1-2 minutes, stirring, until the corn is hot and lightly golden.

5. 5

   5. Fill each warm mushroom with a generous spoonful of avocado cream. Top with the toasted corn and finish with the chopped fresh cilantro.

6. 6

   6. Serve immediately, with extra drops of lime if desired.