Creamy Mushroom-Stuffed Avocado Boats with Paleo Bacon and Herb Crumble

Allergens

Tree nuts (walnuts)

Ingredients

• 2 large ripe avocados
• 4 cups mixed mushrooms, sliced (e.g., shiitake, cremini, oyster)
• 4 strips bacon
• 1/2 cup almond flour
• 1/4 cup walnuts, chopped
• 1/4 cup fresh parsley, finely chopped
• 2 cloves garlic, minced
• 1/4 cup coconut cream
• Salt and pepper, to taste
• Olive oil, for cooking

Instructions

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Cut avocados in half, remove the pit, and carefully scoop out a portion of the flesh to create a boat. Set aside.
3. In a large skillet, cook bacon strips over medium heat until crispy. Remove from pan, let cool, then crumble into small pieces.
4. In the same skillet, add 1 tablespoon olive oil and sauté garlic for 30 seconds. Add sliced mushrooms, season with salt and pepper, and cook until tender. Stir in coconut cream and simmer for 2 minutes. Remove from heat.
5. In a separate bowl, mix almond flour, walnuts, parsley, and crumbled bacon.
6. Spoon mushroom mixture into avocado boats, then top with herb bacon crumble.
7. Place avocado boats on prepared baking sheet and bake for 10 12 minutes or until heated through.
8. Serve immediately and enjoy!

Chef’s Insight

To keep avocados from browning, rub cut surfaces with lemon or lime juice before scooping out the flesh.

Notes

Use ripe but firm avocados for better structural integrity.