Avocado and Bacon Stuffed Portobellos | Kevin Wagonfoot
I’ll be honest—when I first thought about stuffing a portobello mushroom with avocado and bacon, I figured it was just another trendy thing people talk about but never actually make. Then I made it, and suddenly I wasn’t hungry two hours later. That’s the moment I knew I had something worth keeping in regular rotation.
These are the kind of meals I come back to because they’re simple enough for a weeknight but fancy enough that I don’t feel like I’m dieting. My family actually asks for them now, which tells you everything.
Why This Works for Low-Carb High-Protein
Here’s what makes this work for me on a low-carb, high-protein plan: you’re getting substantial protein from the bacon and the egg-like texture of the avocado, while the portobello mushroom cap replaces any bread or grain you might normally use. The whole thing clocks in low on carbs but high on satisfaction, which means I’m not fighting cravings later. No complicated macros to track—just real food that happens to fit the lifestyle.
From the cookbook
5-Ingredient Low-Carb High-Protein Cookbook
This recipe is one of dozens of simple, real-food recipes inside. Get the full cookbook on Amazon.
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Avocado and Bacon Stuffed Portobellos
Start your day with these delicious Avocado and Bacon Stuffed Portobellos, packed with healthy fats and protein. They're a filling and nutritious option for breakfast lovers!
Ingredients
- 2 large portobello mushrooms
- 1 ripe avocado
- 4 slices bacon
- 1/4 cup shredded cheese
- 2 green onions
Instructions
- Begin by preheating your oven. This ensures even cooking for the stuffed portobellos, allowing them to become tender and flavorful.
- Cook the bacon until it's crispy. This adds a savory crunch and flavor to the dish. Once done, crumble it and set aside to use later.
- Scoop out the insides of the portobello mushrooms gently. This creates space for the filling. Leave a thin layer to maintain the structure while cooking.
- In a bowl, mash the avocado and mix in the crumbled bacon, shredded cheese, and chopped green onions. This mixture will be creamy and packed with flavor.
- Fill each portobello with the avocado and bacon mixture, then place them in your oven. You will know they’re done when the mushrooms are tender and the cheese is melted.
Nutrition per serving
All recipes serve 2. All nutritional info is per serving.
Tips & Variations
- Scoop out the mushroom gills with a spoon before stuffing. I learned this the hard way after a soggy first attempt.
- Let your bacon cool slightly before mixing it with the avocado so the heat doesn't turn everything to mush.
- Don't skip seasoning the mushroom caps themselves with a little salt and pepper before they hit the oven—it makes all the difference.
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