Creamy avocados are filled with a spicy bacon mixture and roasted to perfection in this recipe for Roasted Stuffed Avocados by The Complete Savorist.
Note from Sarah: Hi everyone! We’re getting settled in Maine now — yay! Today, I have another awesome guest blogger to share with you. When she told me about these Roasted Stuffed Avocados, I was totally drooling — they sound so good! I mean how can you go wrong with creamy avocado and salty bacon?!? Please welcome Michelle from The Complete Savorist. Thanks, Michelle!
Hi, fans of Sarah’s Cucina Bella. I’m Michelle from The Complete Savorist and I am thrilled to have the privilege to share one my recipes with you while Sarah gets moved and settled into a new home.
I recently had friends over for dinner, which happens frequently, but this time it was for an actual dinner party and not just to taste test my recipes. I went with Latino flavors, but varied the cuisine. Cuban and Mexican were the focal flavors.
Being creative in the kitchen is my stress-reliever and happy place. Although I was making tried and true recipes, I did need to play a bit. I decided to roast avocados. Now stay with me, I know what you are thinking, warm avocados … gross.
If I could pinky-swear each of you, I would. These were delectable with utterly creamy flesh. But I didn’t just stop at roasting them; I decided to stuff them as well. The hole left by removing the pit just beckoned to be filled with something savory and delicious. And when I think of ways to create stuffing, my mind always wanders to bacon.
Snowballing occurs often when I create recipes, items or ingredients just keep getting added. Occasionally, I have to pull back and omit a few things and other times, I just go with it. Today was one of those go with it times.
The stuffing consisted of cooked, crumbled bacon, onions, mushrooms, a muted jalapeño, garlic, cilantro, lime juice and some seasonings/spices. This was rather delicious on its own, that I had to limit my taste-testing in order to have enough to stuff the actual avocados. Plans to use variations of this stuffing in other ways are now in the works!
I hope you enjoy these as much as my guests did. They are sure to be a hit at your next dinner party. Thank you, Sarah, for this wonderful opportunity to say hello to your wonderful fans and followers.
- 4-6 large avocados
- ½ small onion; diced (about ⅔ cup)
- 1 jalapeño; deseeded, de-ribbed, diced
- 1 cup mushrooms; finely diced
- 6 slices bacon; cooked and crumbed
- 2 tbsp bacon fat
- 1 tbsp cilantro; chopped
- 2 cloves garlic, minced/grated
- ¼ tsp. cumin
- ¼ tsp. oregano
- Juice of ½ a lime
- Salt/pepper to taste
- Queso fresco, cilantro, and fresh lime wedges for garnish (optional)
- Preheat the oven to 350°.
- Cook the bacon in a skillet. Once the bacon is cooked, remove it from the pan, place it on a paper towel to absorb all excess grease. Drain off all the fat, but reserve two tablespoons.
- Crumble the bacon or chop it with a knife to ensure the pieces are tiny. Return the bacon to the pan with the reserved renderings. Add the diced onions, mushrooms, and jalapeño. Sauté together on medium-high heat for two minutes or until the onions begin to soften. Add the garlic, cumin, oregano, salt, and pepper. Cook for another minute or two. Remove the pan from heat and add the cilantro and lime juice. Mix well. Set the pan aside.
- Slice the avocados and remove the pit. If necessary, scoop out some of the avocado flesh to deepen the hole left by the non-pit holding side of the avocado. Using a kitchen teaspoon, spoon the stuffing into the reservoir and place in a baking dish or sheet. Repeat, filling each avocado.
- Bake the avocados for 10-15 minutes, depending on how large they are. The skins will begin to wilt and the flesh will brighten in color and slightly bubble.
- Remove them from the oven and garnish with queso fresco, cilantro, and freshly squeezed lime.
- *Note, if you like more heat, leave the seeds and ribs of the jalapeño in, or if you don’t like heat, omit the jalapeño altogether.