Bacon and Mushroom Stacks


Bacon and Mushroom Stacks

  • Servings: 2
  • Difficulty: Easy
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Bacon and mushroom stacks


  • 4 pieces of bacon, preferably streaky
  • 1t butter
  • 4 large, brown mushrooms
  • ½ clove garlic, chopped
  • ½ ripe avocado
  • Few leaves of rocket or other greens/herbs of preference

Optional extras:

  • Grilled or baked aubergine slices
  • Grilled or baked red or yellow pepper slices
  • Baked or sautéed onion
  • Egg – fried, poached or scrambled
  • Slices of cheese e.g. cheddar or emmentaler
  • Fried banana
  • Basil, rocket or coriander pesto
  • Burger buns
  • Anything else that takes your fancy and might work


Grill the bacon until it’s crispy.

In the meantime, use a piece of kitchen towel or something similar to wipe any dirt off the mushrooms – I prefer not to wash them as they sometimes go slimy. Then chop off the stems (you can cook these too if you like and serve them on the side).

Heat some butter in a frying pan and add the mushrooms and garlic. Cook gently on low heat, turning once, until the mushrooms are cooked through.

While the cooking is going on, peel and slice the avo and wash the rocket leaves.

To assemble, place two mushrooms on a plate and layer on the avocado, rocket and bacon, along with any optional extras.

Serve hot.


© Alexandra Lawrence and Inspired Nourishment, 2015


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