These Paleo and Keto Friendly Bacon Wrapped Guacamole Mushrooms are more than delicious, they are mind-blowing good!
Every time that I talk with a friend about following a Paleo or Keto diet I get questions, comments and a lot of opinions, especially when we are at a party or gathering. The question asked most often? What can you eat? And, can you eat something that’s delicious? Every time that I get those questions, I usually talk about these bacon wrapped guacamole mushrooms and every time that I have people, over I make them. And every single time I get a ton of interesting questions about the diet and how to get started about it.
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And while I’m not saying that these Bacon Wrapped Guacamole Mushrooms are the reason my friends are starting to eat Paleo or Keto, I believe they have helped a lot, Why? Because they are so incredibly delicious that they really show Paleo and Keto food can be incredibly delicious as well.
And when I say they are delicious I actually mean mind-blowing good! No, they are not good for Paleo/Keto, they are good period.
For me, the reason why they are so good is because they are jam-packed with all the things we know and love. Just think about it for a second – they are stuffed with guacamole and they are wrapped with bacon. Guacamole and bacon together it’s like the best possible explosion of flavors.
And the mushrooms? The mushrooms hold everything together, add a bit of texture and are also pretty flavorful on their own, because baked mushrooms get all soft and tender and smokey. Best of all, you don’t need to add anything else when serving them because they are already delicious on their own.
So next time you have people over? Make a batch of these Bacon Wrapped Guacamole Mushrooms, actually make 2 batches because they are going to fly off the table in no time!
Bacon Wrapped Guacamole Mushrooms Recipe
20 baby portobello mushrooms, stems removed
1 Tomato, chopped
2 Avocados, chopped
½ Onion, chopped
1 Tsp chili powder (optional)
1 Lemon juiced
¼ Cup parsley leaves (optional)
1 Tsp garlic powder
7 Bacon strips, cut into 3rds
Salt and white pepper to taste
Preheat oven to 350F.
Grease a baking dish.
In a food processor, mix the avocado, tomato, onion, chili, lemon juice, garlic, salt, and pepper. Pulse until creamy.
Fill each mushroom with the guacamole sauce, top with the remaining parsley leaves (optional), and wrap with a 1/3 bacon strip. *TIP* Stretch bacon strip a little and gently place over the top of the mushroom, making ends meet underneath.
Place the mushrooms in the greased baking dish and transfer to the oven.
Bake for 20 – 25 minutes or until browned.
Remove from the oven, serve and enjoy.
Bacon Wrapped Guacamole Mushroom
- 20 baby portobello mushrooms stems removed
- 1 tomato chopped
- 2 avocados chopped
- ½ onion chopped
- 1 tsp chili powder (optional)
- 1 lemon juiced
- 1 tsp garlic powder
- 7 strips bacon cut into 3rds
- salt and pepper to taste
- ¼ cup parsley optional
- Preheat oven to 350F.
- In a food processor, mix the avocado, tomato, onion, chili, lemon juice, garlic, salt, and pepper. Pulse until creamy.
- Fill each mushroom with the guacamole sauce, top with parsley leaves (optional), and wrap with a piece of 1/3 bacon strip. *TIP* Stretch the bacon strip a little and place gently over mushroom, having the ends meet underneath.
- Place the mushrooms onto a greased baking dish and transfer to the oven.
- Bake for 20 – 25 minutes or until browned.
- Remove from the oven, serve and enjoy.