Bacon, Feta & Spinach Stuffed Portabellos
A tasty substitute for the traditional baked potato. Enjoy with a gin cocktail.
- 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
- 50 ml Mirari Amber Gin
- Dehydrated orange slices
- 150 ml tonic water
- A few dashes of bitters
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.