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Bacon, Feta & Spinach Stuffed Portabellos

Bacon, Feta & Spinach Stuffed Portabellos


Delicious stuffed mushies packed with umami flavour.

  • Serves: 4-6 |
    4-6 servings
  • Difficulty:

  • Prep Time : 20 mins |
  • Cook Time : 30 mins
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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

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.