Avocados Stuffed with Tomatoes, Cucumbers and Mushrooms

Clean the mushrooms and cut into slices. Peel shallots and chop very finely. Heat the butter in a pan, add mushrooms and shallots and cook until the mushrooms are lightly browned, about 10 minutes, stirring occasionally. Cook for about 2-3 minutes before initial stirring to draw out water from mushrooms. Season well with salt and pepper. Remove from pan and let cool.

Rinse the lemon, remove the peel in thin strips (with a truffle slicer) and cut into fine strips. Squeeze juice from lemon. Rinse the tomatoes, cut in half, remove seeds and cut into small cubes. Peel cucumbers and dice. Toast the pine nuts in a dry pan, remove and let cool.