Bacon, Feta & Spinach Stuffed Portabellos
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4-6 servings
- Category: Snacks
Description
Delicious stuffed portobello mushrooms packed with umami flavour.
Ingredients
Stuffed Mushrooms
10 portabello mushrooms
250g streaky bacon
300g baby spinach
2 tsp butter
200g feta cheese
40g rocket
1 Tbsp oregano, finely chopped
Olive oil
Sea salt flakes
Freshly ground black pepper
Gin Pairing
50ml Mirari Amber Gin
Dehydrated orange slices
150ml tonic water
A few dashes of bitters
Instructions
Stuffed Mushrooms
Steam the mushrooms on a wire rack fitted into a large pot, for about 5 minutes. Remove and place on a cooling rack and allow excess liquid to drain.
Cut bacon into a chunky dice and fry until crispy. Add the butter and allow to caramelise and get a deep golden colour. Season well with pepper.
Remove the bacon from the pan and cook the spinach in the bacon fat for a few minutes. Season with salt and pepper and allow to cool slightly.
In a large mixing bowl add the crispy bacon bits, the cooked spinach, the fresh rocket torn into smaller pieces, the oregano and mix well. Crumble in the feta and give it a final toss.
Generously spoon the mixture onto the portabellos and serve straight away.
