Place mushrooms into a ceramic bowl. Combine olive oil, lemon juice, garlic, sweet chilli, rice syrup, salt and pepper in a screw-top jar. Shake well to combine. Pour over the mushrooms, stir to coat the mushrooms. Cover and set aside for 30 minutes to marinate.
Preheat a barbecue plate on high heat. Add mushrooms and cook, tossing, for 4 to 5 minutes until tender and golden. Transfer to a plate. Cool 10 minutes.
Place prawns, rocket, cucumber, tomatoes and avocado into large bowl. Add mushrooms and their juice. Season with salt and pepper. Toss gently to combine. Serve.
Makes 4 servings
| Prep Time: | 35 mins |
| Cooking Time: | 5 mins |
| Ready in: | 50 mins |
Suitable for: |
|
| Dinner, Lunch, Salad, Side Dish | |
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| Nutritional Information - Per Serve | |
| Kj | 1676 kj |
| Calories | 401 kcal |
| Fat | 24.5 g |
| Saturated Fat | 4.5 g |
| Total Carbohydrate | 12.6 g |
| Total Protein | 29.5 g |
| Fibre | 5.9 g |
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