Portobello Mushrooms w/ Shrimp and Avocado Chutney

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2 large Portobello mushrooms
1 pound fresh shrimp (peeled and deveined)
1 firm red tomato
¼ cup spring onions (chopped)
1 jalapeño pepper
4 cloves garlic (crushed & chopped)
1 avocado (firm)
¼ cup white wine
2 ounces butter
olive oil

Remove the stems from the mushrooms and paint the caps liberally with olive oil.  Lightly salt and pepper and grill them for 10 to 15 minutes.  Remove the seeds from the pepper and tomato.  Dice the tomato and avocado into cubes about 1/4 inch.  Finely dice the pepper.  Place the diced pepper into a hot skillet in some olive oil and allow to cook for 2 minutes.  Add in the tomato, avocado, garlic, butter, onions and wine.  Season with salt and pepper and cover.  Lower the heat and allow to simmer for about 5 minutes. Add in the shrimp and simmer a further 3 to 5 minutes.  Place the mushrooms on plates with the bottom side up and top with the chutney mixture and rendered juices.