Try this delicious Bacon-Stuffed Portabello Recipe with feta and spinach. 


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


  1. 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.
  2. Cut bacon into chunky dice and fry until crispy. Add the butter and allow to caramelise and get a deep golden colour. Season well with pepper.
  3. 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.
  4. In a large mixing bowl, add the crispy bacon bits, the cooked spinach, the fresh rocket torn into smaller pieces, and the oregano, and mix well. Crumble in the feta and give it a final toss.
  5. Generously spoon the mixture onto the portabellos and serve straight away.

Bacon-Stuffed Portabello Recipe Notes

This Bacon-Stuffed Portabello Recipe is courtesy of the South African Mushroom Farmers’ Association (SAMFA), a group of farmers who grow and love mushrooms.

They share their passion by promoting all varieties of mushrooms, creating unique recipes that showcase the many flavour profiles of mushrooms, and engaging in charity campaigns that make the world a better place.

Why mushrooms?

These powerful little foods are packed with nutrients and fibres, have very few calories, and are an excellent source of plant protein. If spiced right, they even make a great meat replacement!

You can check out SAMFA’s social media pages on Facebook, Instagram, and Twitter for all their latest updates.

We’ve shared dozens of SAMFA recipes, which you can access in our full Recipes Archive. You may just find your next delicious meal there!

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