4 large Portobello mushrooms
1 pound fresh shrimp (peeled and deveined)
1 firm red tomato
1/4 cup spring onions (chopped)
1 jalapeno pepper
4 cloves garlic (crushed & chopped)
1 avocado (firm)
1/4 cup white wine
2 ounces butter
olive oil


Remove the stems from the mushrooms and paint the caps liberally with olive oil.� Lightly salt and pepper and grill them for 10 to 15 minutes.� Remove the seeds from the pepper and tomato.� Dice the tomato and avocado into cubes about 1/4 inch.� Finely dice the pepper.� Place the diced pepper into a hot skillet in some olive oil and allow to cook for 2 minutes.� Add in the tomato, avocado, garlic, butter, onions and wine.� Season with salt and pepper and cover.� Lower the heat and allow to simmer for about 5 minutes. Add in the shrimp and simmer a further 3 to 5 minutes.� Place the mushrooms on plates with the bottom side up and top with the chutney mixture and rendered juices.

This is an excellent entree or can be served as a side dish.

Yield: 4 servings