What’s For Breakfast? Portobello Bacon Avocado Breakfast Sandwich


UPC’s Portobello Bacon Avocado Breakfast Sandwich

Believe it or not: I didn’t wear a suit today. I know, it’s shocking, right? That wasn’t tongue in cheek – it really is shocking! Today is the first day in almost a year that I’ve been to work without a suit. Well, admittedly I did go to work in a pair of good jeans, a tie, french cuffs, and a vest; on two occasions. It’s an interesting feeling for me. I almost feel under-dressed, though I fit in perfectly with my colleagues here. I was overdressed before. Despite being overdressed, according to the work environment, I actually like wearing a suit. I’ve been in more jobs than not where wearing a suit was normal, so I’m quite comfortable with my suits every day. Shoot: I even run to the ferry in the mornings with my suit on; if that’s not a statement of comfort, I don’t know what is!

I woke up yesterday morning feeling energized and excited. I ended up coming up with three really great recipes, and I started marinating some ribs for a fourth! It was an amazing day for me! The other side of that, of course, was that my wife got to enjoy my culinary adventures, with only the minor annoyance of having to wait while I took pictures. She jokingly said to me:

I’m going to post on Facebook that there actually IS a downside to having a Foodie Blogger for a husband: You have to wait while he takes pictures of the food before eating…

I commiserate. She’s not the only one waiting! As much as I love this blog, I have to be honest and point out that, at least once a week I devour my food before the thought of “Oh, right, I should take a photo for the blog” manages to weasel it’s wait into my head… From time to time I post an apology note on Twitter, to the tune of “I just had _____, and it was awesome… Sorry, forgot to take pics!” That happened yesterday with some St. Louis style slow-cooked ribs that I put together for lunch. They were so delicious, I just forgot to take pictures! Fortunately, I didn’t forget the pictures of this breakfast sandwich!


As I said: This is a real sandwich!

UPC’s Portobello Bacon Avocado Sandwich; What you’ll need:

  • 1/2 lb Bacon (Only the best!)
  • Avocado, 2 thick slices
  • Lettuce, several leaves (or some other greens)
  • 2 Portobello Mushrooms

Serves: 1
Cook and Prep Time: 35 minutes (Same total time for 2-4)


1. Cut the bacon strips in half, and cook them, covered, as you like them.
Note: I like my bacon slightly chewy, so I cook them covered for about 20 minutes on medium heat.

2. Remove the bacon and let it drain on a plate.

3. Pour off most of the bacon grease (for use some other time!) and put the pan back on the heat to keep hot.

4. Slice the stem of the Portobello mushroom caps off, so that the whole cap is flat and level.

5. Cook the Portobello mushroom caps in the bacon pan for about 2 minutes on medium heat.


6. Put the caps on a plate, stack the lettuce, avocado, bacon, and the top cap on. In that order.

Serve, and enjoy!



  • What do you wear to work?
  • Do you match your attire, generally, to your co-workers?
  • Do you try to keep yourself looking like a well-dressed professional at all times?
  • Is “well-dressed professional” a match for your workplace? Or would it be out of place?
  • Should I do this with eggs next? Tomato? A caramelized tomato glaze or chutney?
  • What kind of bacon is your favorite commercial brand?
  • Is your bacon good enough that you re-use the grease?
  • Do you use Portobello Mushrooms for buns with your burgers, breakfast sandwiches, etc.?

3 thoughts on “What’s For Breakfast? Portobello Bacon Avocado Breakfast Sandwich

  1. Pingback: What’s For Breakfast? Portobello Bacon Avocado Breakfast Sandwich | Paleo Digest

  2. Oh wow. This looks delicious… pretty much my husband’s idea of a perfect breakfast! We’ve never thought to use mushrooms as burger buns before, mainly as they tend to lose a lot of juice during the eating process… I can imagine that they’d drizzle mushroom juice everywhere! I do often make a mushroom burger though (with a mushroom instead of a meat patty) or I’ll use extra lettuce as the wrap around my burger and other filling ingredients. I’ve never thought to keep my bacon grease for anything… I do tend to use it to fry other things that I eat alongside my bacon though 🙂

    • It was heavenly! And I’m not just saying that – my wife now regularly asks for this in particular!
      Yeah, I’ve used the mushroom bun for several different meals, and I just love the flavor and texture! Yes, depending on how you cook the mushroom, it can definitely be juicy; but I enjoy that too!!
      Mushrooms are a funky organism. If you eat them raw, or with very little cooking, they have very little juices. As you cook them they start to release more and more juices, to a point, and then they dry out again. Here’s what I would suggest if you’re looking to eat them cooked:
      1. If you want to cook them, and have them be relatively dry: Bake them for 45 minutes at about 150C. Flip them about every 10 minutes. This should dry them out sufficiently for eating (more baking, more dry).
      2. If you want them quick, warm, and not too juicy, sear them in some bacon grease (like in this recipe) for no more than 2 minutes per side. Do it at high on your stove. Very hot, quick heat, then get them off the heat. They’ll be a little juicy, but mostly it will be flavor!
      3. You can try them raw! IT’s quite tasty, but a little dry. If you’re doing this, though, use the freshest you can!

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