Serves 4
12 slices Bacon
3 tablespoon Butter
4 cloves Garlic, pressed
2 large Portabella Mushrooms
1 Avocado, thinly sliced
8 slices Bread, lightly toasted and buttered
In a heavy skillet over medium heat, fry the bacon until crisp, and drain on paper towels.
Meanwhile, warm the butter in a separate skillet over medium heat and sauté the garlic until fragrant, about 2-3 minutes. Brush both sides of mushrooms with the butter and grill for 6 to 8 minutes, until tender. Slice the mushrooms into 1/4-inch-thick slices.
To assemble sandwiches, place 3 slices of bacon, one-fourth of the sliced avocado, and one fourth of the sliced mushrooms on each of four pieces of toasted bread. Season with black pepper to taste, cover with another piece of toast, and serve.
NOTE:
So you like the idea of this tasty little sandwich, but you’d like to cut out some of the fat and calories? Try preparing this recipe with turkey bacon as a substitute for the original recipe. You’ll find the sandwich just as satisfying, and you’ll have removed much of the unnecessary fat.