Avocado & Bacon Stuffed Portobello Mushrooms

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

Clean the 8 portobello mushrooms by gently wiping with a damp paper towel and removing stems. Use a spoon to carefully scrape out the gills to create more room for filling.

Brush mushroom caps with 2 tbsp olive oil and season with 1/2 tsp salt and 1/4 tsp black pepper. Place them gill-side up on the baking sheet and pre-bake for 10 minutes to release some moisture.

While mushrooms are pre-baking, cook 12 slices of bacon in a large skillet over medium heat until crispy, about 8-10 minutes. Remove bacon, drain on paper towels, and chop into small pieces when cool enough to handle.

In the same skillet with 1 tbsp of bacon fat, sauté 1/2 medium diced red onion and 1 diced red bell pepper for 4 minutes until softened.

Add 4 minced garlic cloves, 1 minced jalapeño (seeds removed for less heat), and cook for another minute until fragrant.

Add 2 cups fresh spinach and cook until wilted, about 2 minutes. Remove from heat and let cool slightly.

In a large mixing bowl, combine 8 oz softened cream cheese, 3 diced avocados, 2 tbsp lime juice, 1 tsp smoked paprika, 1/2 tsp cumin, 1/2 tsp salt, and 1/4 tsp black pepper.

Fold in the sautéed vegetable mixture, chopped bacon (reserve some for topping), 1/4 cup chopped cilantro, and 1/2 cup shredded cheddar cheese.

Remove mushrooms from oven and drain any accumulated liquid. Divide the filling evenly among the mushroom caps, mounding it slightly.

In a small bowl, mix 1/4 cup almond flour with remaining 1/2 cup shredded cheddar cheese. Sprinkle this mixture over the stuffed mushrooms.

Return to oven and bake for 15-20 minutes until the topping is golden and the filling is hot throughout.

Garnish with reserved bacon bits and additional cilantro if desired. Serve immediately.