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Portobello Mushrooms with Bacon and Avocado
with watermelon / plantain chips

Active: 40 Total: 40
Top this bun-less portobello 'burger' with crispy bacon and creamy avocado. Served over arugula, you'll need a knife and fork for this one, but the mushrooms still offer all the savory flavor of a traditional burger.
Smarts: If you can’t find a small watermelon and don't want to buy a large one, buy pre-sliced watermelon or sub another fruit.
Cooking methods: This recipe includes instructions for using the grill or oven. Select your preferred method.
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Cuisines

Ingredients

Metric
Servings:
4
Portobello Mushrooms with Bacon and Avocado:
  • Mushrooms, portobello - 4 , stems removed
  • Avocados - 2 , mashed
  • Lime juice - 1 tsp
  • Hot sauce, any type (opt) - 1 tsp
  • Oil, cooking - 2 Tbsp
  • Bacon - 8 strips
  • Arugula - 4 oz
  • Lemon juice - 1 1/2 tsp
  • Oil, olive - 1 1/2 tsp
Watermelon:
  • Watermelon, small - 1 , sliced into wedges (look for “personal” watermelons that are sized to serve about 4 people)
Plantain Chips:
  • Plantain chips, paleo-friendly - 8 oz

Choose Cooking Method

Prep

  1. Mushrooms - Remove stems and scrape out gills from mushrooms. (Can be done up to 3 days ahead)
  2. Watermelon - Slice into wedges.
  3. Avocados - Mash avocados with lime juice and hot sauce. Season with some salt and pepper.

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Make

  1. Heat grill to 425F / 218C degrees with one side over direct heat and one side over indirect heat. Clean grates and brush with some oil.
  2. While grill heats, heat a skillet over medium heat. Fry bacon until crisp. Transfer to a paper towel-lined plate.
  3. Brush portobello mushrooms with cooking oil and season generously with some salt and pepper. Grill mushrooms over high heat until grill marks show on both sides. Move to indirect heat, close grill, and cook until tender, 3 to 5 minutes more.
  4. Toss arugula with lemon juice and olive oil. Season with some salt and pepper.
  5. Divide arugula between serving plates. Top each with a mushroom cap. Fill mushrooms with mashed avocado and then crumble bacon over top.
  6. Serve mushrooms with watermelon and plantain chips on the side. Enjoy!

Prep

  1. Mushrooms - Remove stems and scrape out gills from mushrooms. (Can be done up to 3 days ahead)
  2. Watermelon - Slice into wedges.
  3. Avocados - Mash avocados with lime juice and hot sauce. Season with some salt and pepper.

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

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Learn More

Make

  1. Heat oven to 425F / 218C degrees. Line a sheet pan with some foil or brush with some oil.
  2. Spread portobello mushrooms out on one side of sheet pan. Brush with cooking oil and season generously with some salt and pepper on both sides. Leave them with hollow side facing up. Spread bacon out in a single layer on second side of sheet pan. (Use two sheet pans if needed to prevent crowding.)
  3. Transfer mushrooms to oven and roast for 10 minutes. Turn mushrooms (note: If they released moisture while cooking, drain off excess water and use paper towels or dish towels to pat the mushrooms dry; likewise, if the bacon release a lot of grease, drain off excess grease). Return mushrooms and bacon to oven and continue roasting until mushrooms are tender, 6 to 10 minutes more.
  4. Toss arugula with lemon juice and olive oil. Season with some salt and pepper.
  5. Divide arugula between serving plates. Top each with a mushroom cap. Fill mushrooms with mashed avocado and then crumble bacon over top.
  6. Serve mushrooms with watermelon and plantain chips on the side. Enjoy!

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