Bacon, feta and spinach stuffed mushrooms

Are you looking for a low carb and gluten-free stuffed mushroom recipe? Bacon, feta and spinach stuffed mushrooms are a sure winner!

Are you looking for a low carb stuffed mushrooms recipe that is just as flavourful yet adheres to a keto and gluten-free diet? Many stuffed mushroom dishes have breading added. This recipe by SA Mushroom Farmers’ Association  boasts spinach as the filler, making it a healthier alternative. Spinach is rich in many nutrients, including Vitamin A, Vitamin C, Vitamin K, iron, folate, and potassium. It’s also chock full of fibre.

Serve these scrumptious mushrooms as a starter or double up as a main.


  • 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 a 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, 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.

Gin pairing

  • 50 ml Mirari Amber Gin
  • Dehydrated orange slices
  • 150 ml tonic water
  • A few dashes of bitters

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