Gently twist & tug the stems out of the mushies (I said
gently! - then get these stems back in the fridge to repurpose in another meal.
Heat up your frying pan (cast iron - heat on low; anything else - heat on medium-high), then add your butter & macadamia oil.
Add your mushrooms, stem-less side down, into the pan (don't overcrowd). Fry on one side for 2 minutes, then turn & fry on the other side for a further two minutes. Remove to a paper towel and repeat until all mushrooms are cooked.
Meanwhile, scoop the flesh of your avocados into the Thermomix bowl. Add paprika, cumin, coriander, garlic powder, and salt to taste - three or four twists of the salt shaker is where it's at, in my opinion. Squeeze all the juice in your lemon into the bowl. For a chunky guacamole, mix on reverse and speed 5 for just 2-4 seconds (stop at 2 seconds and check consistency; proceed with caution). For a smooth guacamole, mix on speed 5 for 5 seconds. If you don't have a Thermomix, a food processor or a bowl and a fork will do.
Chop yo' chiiiives.
When all the mushies are cooked, stick 'em on plates, dollop on some guacamole, and add a dollop of sour cream on top of that. Sprinkle with chives, and away you go!
Recipe by Homemade, Healthy, Happy at http://homemadehealthyhappy.com/2014/01/mexican-mushroom-stacks/