Savory Stuffed Portobellos


prep 0:10       total 0:35


4 servings



4 fresh portabello mushrooms, stems and dark gills removed
2 tbsp. extra virgin olive oil
2 tbsp. red wine vinegar
2 tsp. Worcestershire sauce
2 tsp. soy sauce
4 slices bacon, cooked crisp and crumbled
2 tbsp. bacon drippings or
4 cups chopped fresh baby spinach leaves
4 cloves garlic, minced
4 oz. soft fresh goat cheese or
chevre cheese


Preheat oven to 400°F. Mix together olive oil, vinegar, worcestershire, and soy. Place mushrooms on a parchment lined baking sheet, bottom sides up, and drizzle with seasoning sauce. Cook spinach, and garlic in 1-2 tbsp. bacon drippings or olive oil just until spinach wilts. Place spinach mixture over mushroom caps. Dot with soft goat cheese and crumbled bacon. Bake for 20-25 minutes or until mushrooms are tender and cooked through.

Author's Comments

I love stuffed mushrooms and make them many different ways. This is one of my favorites.

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