Bacon, feta and spinach stuffed mushrooms

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.

Ingredients  

• 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

Method

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