Two avocados, 100 grams of mushrooms varied or 25 grams of dried mushrooms, 50 grams of baby eels, four slices of goat cheese, two cloves of garlic, salt, two tablespoons of olive oil and lemon juice.

 

Cut avocados in half, drain and sprinkle with lemon juice. Sauté sliced mushrooms and garlic cloves. Add the baby eels, season and cook a few minutes, book. Fill the avocados and top with the goat cheese, grill and serve.