Cut 1 avocado in half. Remove the pit and scoop out the flesh. Cut into pieces.
Finely cut 1 shallot, 2 tbsp parsley and 2 garlic cloves and add to the avocado. Squeeze in the juice of 1/4 lime, add 2 tbsp olive oil and a dollop of jalapeño relish. Season with salt and pepper. Stir into a nice chunky mix.
Quickly brown thick slices of 2 portobello mushrooms in butter
Serve as shown with some red onion and coriander on top.
(My version of a recipe by Magha Barot and Matt Gaedke on diet doctor.com)
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