“Elegant Australian Paleo Breakfast Feast: Avocado-Stuffed Portobello Mushrooms with Grilled Tomatoes & Crispy Bacon”
Discover an exquisite and mouthwatering Paleo breakfast recipe that combines the rich flavors of Australia with a touch of sophistication. This gourmet meal features tender avocado-stuffed Portobello mushrooms, grilled tomatoes with a hint of basil, and perfectly crispy bacon. Perfect for special occasions or when you desire a truly memorable breakfast experience.
Allergens
None
Ingredients
- 6 large Portobello mushroom caps
- 3 ripe avocados, pitted and sliced
- 6 tomatoes, halved
- 12 slices of nitrate
- free bacon
- Fresh basil leaves
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Place the mushroom caps on the prepared baking sheet. Gently scoop out the stems, leaving the mushroom caps intact. Brush the insides of the mushrooms with olive oil and season with salt and pepper.
- Arrange the tomato halves on a separate parchment lined baking sheet. Drizzle with olive oil and season with salt and pepper. Place the bacon slices on another parchment lined baking sheet.
- Bake the mushroom caps for 15 minutes, then remove from the oven and stuff each cap with avocado slices. Return to the oven and bake for an additional 10 minutes.
- Grill the tomato halves for 5 minutes on one side, flip, and grill for another 5 minutes. Place a few fresh basil leaves on top of each tomato half.
- Cook the bacon until crispy, approximately 20 25 minutes.
- To plate, arrange two stuffed mushroom caps per person, accompanied by two tomato halves and three bacon slices. Garnish with additional fresh basil leaves.
Chef’s Insight
To enhance the aroma, add a few drops of lemon oil to the mushrooms before baking.
Notes
The use of fresh basil adds a touch of color and flavor to the dish.