Every year, Superbowl tends to be the first major test for those who are trying to follow a healthier diet. Things seem to be going swimmingly and then you're faced with a plate of wings and a pint of beer. While neither of these are "bad", they should be consumed in moderation which isn't always easy when there are not a lot of other options available.
Offer to make these super simple, yet full of flavor sliders! Fresh guacamole, tomato and bacon sandwiched between two perfectly tender mushroom "buns".
The truth is that I first dreamed up these little bites as an AIP alternative to the classic BLT figuring they would be a perfect appetizer to bring along to watch the game. I was in the middle of the elimination phase for AIP and knew I would still be completing that phase on Superbowl Sunday.
Unfortunately, things weren't going great for me on AIP and I decided to take a little break from it while I go back to the drawing board along with my doctor to determine the best way to get my chronic infections and Fibromyalgia under control. I was so excited for this recipe, however, I still decided to go for it and include a few minor modifications for those who need to follow the elimination protocol.
As if these sliders couldn't be amazing enough already, they also contain only 10 ingredients and come together in less than 30 minutes. Seriously, it doesn't get much better than that.
Try them out this weekend for your big game plans and let me know how you liked them in the comments!
Bacon, Guacamole & Mushroom Sliders (Gluten-Free & Paleo with AIP Option)
Serves: 10 mini sliders
Time: 25 minutes
20 Cremini or baby Portobello mushrooms (about 2 10oz packages), stems removed & mushrooms cleaned*
1 teaspoon avocado oil
1 ripe avocado
1 tablespoon lemon juice
2 tablespoons red onion, diced
2 tablespoon cilantro, chopped
1 jalapeno pepper, seeded and diced (omit for AIP)
10 cherry tomatoes, halved (omit for AIP)
1/4 teaspoon sea salt
4 slices high-quality, nitrate-free, sugar-free bacon (I like this one from U.S. Wellness Meats)
1. Preheat oven to 400F. Place cleaned mushrooms on a baking tray with the stem side down. Drizzle with the oil and roast in the oven for approximately 15 minutes.
2. While the mushrooms roast, make the guacamole. Either with a fork in a bowl or in a food processor, mash the avocado with the lemon juice until smooth. If using a food processor, transfer to a bowl. Add in the red onion, cilantro, jalapeno and salt. Mix well to combine and set aside.
3. In a medium skillet over medium heat, add bacon slices and cook until crispy, about 6 minutes (flipping once). Remove and drain on a paper towel and break into 10 pieces.
4. Remove mushrooms from the oven and let cool for 5 minutes before handling. Pour off any liquid that may be on the mushrooms. Top half of the mushroom caps (stem side up) with about 1/2 teaspoon to 1 teaspoon of the guacamole (depending on mushroom size) and set on a plate.
5. On a toothpick, place a similarly sized mushroom cap, half of a tomato and a piece of bacon. Place the toothpick, bacon end down, in to the other half of the mushroom until it is secure. Assembling the sliders this way ensures you don't squeeze out most of the guacamole which would be terrible!
* When cleaning mushrooms, don't soak them or run them under water! Mushrooms are like a sponge and will soak up any liquid leading to soggy and not very tasty mushrooms. Instead, wipe clean with a damp towel.
Want to receive recipes like this delivered right your inbox? Don't forget to subscribe to our newsletter!