Paleo Keto Avocado Stuffed Portobello Mushrooms with Bacon and Poached Eggs
A flavorful new zealand brunch perfect for paleo eaters - made for visual appeal and culinary depth.
Allergens
Contains no common allergens unless specified.
Ingredients
- 2 large Portobello mushrooms, stems removed 1 ripe avocado, pitted and sliced 4 strips of sugar
- free bacon, cooked and crumbled 2 large eggs 1 tbsp white vinegar Freshly ground black pepper, to taste Sea salt, to taste Olive oil, for drizzling Chopped fresh parsley or chives, for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Place Portobello mushrooms on a lined baking sheet and season with salt and pepper. Drizzle with olive oil and bake for 10 minutes.
- While mushrooms are baking, prepare the poached eggs. Fill a shallow pan with water and bring to a simmer. Add white vinegar. Crack each egg into a separate ramekin or small bowl.
- Slide an egg from its container into the simmering water. Cook for 3 minutes for a soft poached egg or 4 minutes for a medium poach. Remove with a slotted spoon and set aside on a clean kitchen towel.
- Remove mushrooms from oven. Carefully scoop out the mushroom gills using a melon baller or spoon, leaving a hollow space.
- Divide avocado slices among the two mushroom caps, stuffing them generously. Top each with crumbled bacon.
- Gently place a poached egg on top of each stuffed mushroom and season with salt and pepper to taste.
- Sprinkle with chopped fresh parsley or chives for garnish. Serve immediately.
Chef’s Insight
The combination of creamy avocado, crispy bacon, and tender mushrooms creates an explosion of flavors and textures in every bite.
Notes
For a vegan-friendly option, use tofu instead of eggs and omit bacon. Feel free to customize with additional vegetables or spices as desired.