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Bacon, Feta and Spinach Stuffed Portabellos

After indulging in Christmas food most of us are looking for quick, healthy, light meals. This bacon, feta, and spinach stuffed portabellos recipe meets all these criteria.

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At the moment many of us are concerned with boosting our immune systems and those of our families. Providing our families with healthy, nutritionally balanced meals is one of the best ways of doing this. As we know mushrooms are one of the best superfoods, but did you know that portabello mushrooms are packed with disease-fighting nutrients?

Stuffed portabellos are one of the healthiest and most delicious meals!

Portabello Mushrooms

Portabello mushrooms (Agaricus bisporus) are those beautiful, big mushrooms with the grey, brown cap that you often see in the supermarket. And they are packed with vitamins and minerals.

Copper (52.33%)
Selenium (48.18%)
Vitamin B3 (47.31%)
Vitamin B2 (37.54%)
Vitamin B5 (30.54%)

Studies have shown that mushrooms are one of the best dietary sources of L-ergothioneine (ERGO). ERGO is incredibly difficult to get from food, making mushrooms one of the only ways we can consume it. Research also shows that as a very stable antioxidant with unique abilities, it may be helpful for counteracting damage to mitochondrial DNA and protecting against neurodegenerative diseases.

Portabello mushrooms are also exceptionally high in B vitamins. As we know B vitamins are needed to maintain high energy levels, cognitive health, and help the body recover from stress.

They contain large amounts of important minerals like copper, selenium, and phosphorus. Phosphorous is essential for forming red blood cells, DNA, and powerful bones, and copper is very important to maintain blood vessels, nerves, and your defense mechanisms healthy. Selenium is an antioxidant. 

Bacon, Feta and Spinach Stuffed Portabellos

This recipe calls for fresh oregano. I have found that oregano is one of the easiest (and hardiest) herbs to grow at home. It is also one of the best to have on hand because of it’s exceptional immune-boosting properties. It adds great depth of flavour to this recipe!

Stuffed Portabellos

Bacon, Feta and Spinach Stuffed Portabellos

Course Main Course

Ingredients
  

  • 10 portabello mushrooms
  • 150 g streaky bacon
  • 300 g baby spinach
  • 2 tsp butter
  • 200 g feta
  • 40 g rocket
  • 1 tbsp oregano finely chopped
  • olive oil
  • sea salt flakes
  • black pepper freshly ground

Instructions
 

  • 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 turn 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 clightly.
  • 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 a give it a final toss.
  • Generously spoon the mixture onto the portabellos and serve straight away.

Notes

*If you don't have a wire rack for steaming you can use a colander that fits your pot. Place your colander in the pot (making sure the bottom does not touch the water) and the lid on top.
Keyword mushroom, mushrooms, portabello, portabello mushroom, stuffed mushroom, Stuffed Portabellos

For the adults at the table, I recommend pairing this recipe with Mirari Amber Gin.

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

Fill the desired glass with ice and add the dehydrated orange slices. Pour the Mirari Amber Gin and top with tonic water. Finish with a dash (or a few) of bitters. If, like me, you prefer a slightly stronger orange flavour pour the Mirari Amber gin over the orange slices in your glass. Allow to infuse for a few minutes before topping with ice, tonic, and bitters.

A classic combination, the creamy and smoky flavours from the stuffed portabellos are well complemented by the sweet honey and orange notes of the Mirari Amber. The richness and deep flavours of this dish are cut by the refreshing and complex notes of citrus and rose.

 

Happy cooking!

Candice

DISCLAIMER: This post was sponsored by The South African Mushroom Farmers’ Association. The South African Mushroom Farmers’ Association provided me with this recipe and associated images. All thoughts and opinions expressed herein are my own and not influenced by the developing company, and/or its affiliates, in any way. The fact is, I’m crazy about mushrooms, and want to shout it from the rooftops anyway. 

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