- 12 large mushrooms, any type
- 1 avocado, pit and skin removed
- 1/2 C. baby spinach
- 1 Tbsp. lemon juice
- 3-4 fresh basil leaves
- 4 strips bacon, cooked
- 2 Tbsp. fresh parsley
- 1 garlic clove
- 2 tsp. onion powder
- 1/2 tsp. smoked paprika
- 1/2 tsp. red pepper flakes
- 1/4 C. fresh bread crumbs
- 1/4 C. shredded Parmesan cheese
- 2 Tbsp. olive oil
- salt and pepper to taste
- Sriracha, optional
Preheat oven to 425°
Wash mushrooms and remove stems. In a foil lined baking sheet, lay mushrooms and drizzle with olive oil, then sprinkle with salt. Bake 10 minutes. Remove from oven, let cool while making filling.
To a food processor, combine all ingredients except bread crumbs, cheese, and bacon.
Process until fairly smooth, leaving it a little chunky is ok too. Taste and adjust seasoning if necessary.
Dump any accumulated liquid from the mushroom caps. Fill each mushroom with filling. Bake another 10 minutes.
Clean food processor and add bread crumbs, bacon, and cheese. Pulse until fine.
Remove mushrooms from oven and top each with the bread crumb mix. Set oven to broil and place mushrooms back in oven until the bread crumbs have browned. Drizzle with Sriracha if desired.