Stacked and Roasted Portobello Mushrooms

2014 01 07 Roasted portobello mushrooms stacked with fried tomatoes, sautéed spinach and kale with garlic and onions and topped with the almighty bacon!


  • 2 Portobello mushrooms
  • Avocado oil
  • Salt, pepper, Montreal steak spice
  • Tomatoes
  • Almond meal
  • Spinach and/or kale
  • Bacon
  • 1 Garlic clove
  • Parmesan (optional)


  • Preheat oven to 400 degrees
  • Sautee onions in oil until soft. Add bit more oil and spinach/kale with garlic and put lid on for 1 minute. Stir and put lid on for one more min. Take off heat
  • In same pan, add two tomato slices breaded with almond meal and Montreal steak spice. Cook in oil for about 3 mins a side. Set aside.
  • Brush oil onto mushrooms and place on baking sheet. Top mushroom with tomato, kale and spinach. Bake for about 15 mins, add parmesan. Bake for 5 more mins.
  • While mushroom is cooking, sauté chopped back until desired doneness.
  • Top mushroom with bacon.

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