Bacon-Stuffed Portabello Mushroom Recipe

Bacon Stuffed Portabello Mushrooms Recipe

Sometimes, simple really is best. This bacon-stuffed portabello mushroom recipe is superbly simple and delightfully tasty.

What if you don’t have portabellos? No problem. We love a good portabello mushroom but you can also use any other large mushroom that’s stuff-able.

This recipe is paired with a gin & tonic cocktail with dehydrated orange slices. The richness and deep flavours of the dish as a whole are cut by the refreshing and complex notes of citrus and rose in the cocktail, making for a delightful pairing.

Bacon, Feta & Spinach Stuffed Portabellos

Ingredients

10 portabello mushrooms
250g streaky bacon
300g baby spinach
2 tsp butter
200g feta cheese
40g rocket
1 Tbsp oregano, finely chopped
Olive oil
Coarse salt flakes
Freshly ground black pepper

Method

Steam the mushrooms on a wire rack fitted in 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, cooked spinach, fresh rocket torn into smaller pieces, and the oregano. Mix well.
Crumble in the feta and give it a final toss.
Generously spoon the mixture onto the portabellos and serve straight away.

Gin Pairing

Ingredients

50ml Mirari Amber Gin
Dehydrated orange slices
150ml tonic water
A few dashes of bitters

Method

Fill desired glass with ice and add the dehydrated orange slices.
Pour in the Mirari Amber Gin and top with tonic water.
Finish with a few dashes of bitters.

Looking for more delicious portabello mushroom recipes? Try this portabello beef stroganoff pasta, spicy portabello shakshuka, and portabello breakfast sandwich recipe.