Grilled mushrooms with avocado and parsley dressing

Mushroom marinade

• 20 g lemon juice
• 100 g extra virgin olive oil
• ¼ tsp paprika
• 1 tsp Dijon mustard
• ½ tsp ground black pepper
• 8 fresh portobello mushrooms or field mushrooms (large), brushed clean and stalks removed

Avocado and parsley dressing

• 60 g extra virgin olive oil
• 15 g red wine vinegar
• 30 g fresh flat-leaf parsley (approx. 1 bunch), leaves only
• 2 garlic cloves
• 1 spring onion/shallot trimmed and cut into thirds
• ¼ tsp dried chilli flakes
• ½ tsp sea salt plus extra to season
• ¼ tsp ground black pepper
• 1 avocado (approx. 140 g), ripe but firm, flesh cut into cubes (1 cm)