Avocado & Bacon Stuffed Portobello Mushrooms
Juicy portobello mushrooms filled with crispy bacon and creamy avocado, baked to perfection for a delicious keto appetizer or side. This american-inspired keto (vegetarian) ready in about 30 minutes pairs chopped bacon, ripe, diced avocado, crumbled blue cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 large caps, stems removed portobello mushrooms
- 4 slices, chopped bacon
- 1 ripe, diced avocado
- 1/4 cup, crumbled blue cheese
- 1/2 tsp dried oregano
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1 tbsp olive oil
Instructions
- Step 1: Preheat oven to 400°F (200°C). Place the portobello caps on a baking sheet, gill-side up, and brush the tops with 1 tbsp olive oil. Season with 1/4 tsp salt and 1/8 tsp black pepper.
- Step 2: In a small skillet over medium heat, cook 4 chopped bacon slices until crisp, about 5 minutes, then transfer to a paper towel-lined plate to drain.
- Step 3: Mix the cooked bacon, 1 diced avocado, 1/4 cup crumbled blue cheese, and 1/2 tsp dried oregano in a bowl until combined.
- Step 4: Spoon the avocado mixture evenly into the mushroom caps, pressing gently to pack. Bake for 18-20 minutes until the mushrooms are tender and the filling is heated through.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Avocado & Bacon Stuffed Portobello Mushrooms take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Avocado & Bacon Stuffed Portobello Mushrooms?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chopped bacon from drying out.
Can I substitute ingredients in Avocado & Bacon Stuffed Portobello Mushrooms?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Avocado & Bacon Stuffed Portobello Mushrooms for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Avocado & Bacon Stuffed Portobello Mushrooms vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
My whole family loved this.
- ★★★★★
So much better than takeout. We'll never order american delivery again.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
