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Bacon, Feta & Spinach Stuffed Portabellos

A tasty substitute for the traditional baked potato. Enjoy with a gin cocktail.
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Prep Time 15 minutes
Cook Time 20 minutes
Course Brunch, Food & Drink Pairings, Gin & Mushroom
Cuisine South African, Spanish
Servings 5


  • 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

Gin Pairing:

  • 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.
Keyword brunch, lunch