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Avocado & Bacon Stuffed Portobello Mushrooms

Avocado & Bacon Stuffed Portobello Mushrooms

Lunch
Prep Time
15min
Cook Time
15min
Servings
2
Calories
500
Chef's Note

These stuffed mushrooms can be prepped ahead for your Sunday meal prep. Prepare the filling and clean the mushrooms, but only assemble and bake when ready to eat. For reheating during the week, warm in a 350°F oven for 10 minutes rather than microwaving to maintain the texture. The recipe is intentionally high in healthy fats and protein while keeping carbs low for diabetic needs.

Tags
low-carb
high-fat
bacon
mushrooms
avocado
meal-prep
diabetic-friendly
gluten-free
lunch
Ingredients

  • 4 whole large portobello mushroom caps

  • 6 slices bacon

  • 1 large ripe avocado

  • 1 cup cherry tomatoes

  • 1/4 cup red onion

  • 2 cloves garlic

  • 1 tablespoon fresh lime juice

  • 2 tablespoons olive oil

  • 1/2 cup shredded cheddar cheese

  • 2 tablespoons fresh cilantro

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

  • 1/4 teaspoon smoked paprika

Instructions
  • 1

    Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

  • 2

    Clean the 4 portobello mushroom caps with a damp paper towel. Remove stems and gently scrape out the gills with a spoon to create more room for filling.

  • 3

    Brush mushroom caps with 1 tablespoon of olive oil on both sides. Season with salt and pepper. Place them gill-side up on the prepared baking sheet.

  • 4

    In a skillet over medium heat, cook 6 slices of bacon until crispy, about 5-6 minutes. Transfer to paper towels to drain, then chop into small pieces when cool enough to handle.

  • 5

    Finely dice 1/4 cup red onion and mince 2 cloves of garlic. In the same skillet with 1 teaspoon of bacon fat, sauté the onion and garlic for 2-3 minutes until softened.

  • 6

    Halve the cherry tomatoes and dice the avocado into small cubes. Place in a mixing bowl.

  • 7

    Add the sautéed onion and garlic, chopped bacon, 1 tablespoon lime juice, remaining 1 tablespoon olive oil, 1/4 teaspoon smoked paprika, and chopped cilantro to the bowl. Season with remaining salt and pepper. Gently mix to combine.

  • 8

    Spoon the avocado-bacon mixture evenly into the mushroom caps. Top each with 2 tablespoons of shredded cheddar cheese.

  • 9

    Bake for 15 minutes until the mushrooms are tender and the cheese is melted and slightly golden.

  • 10

    Let cool for 2 minutes before serving. Garnish with additional cilantro if desired.

Nutrition Information (per serving)
500
Calories
35g
Protein
14g
Carbs
37g
Fat
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