Prep 10 mins
Cook 32 mins
These are wonderfully delicious either as an appetizer or a side dish. Easy to scale to the amount you need.
- 4 fresh portabella mushrooms
- 2 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 2 teaspoons Worcestershire sauce
- 2 teaspoons soy sauce
- 4 slices bacon, cooked crisp
- 2 tablespoons bacon drippings or 2 tablespoons butter
- 4 cups fresh baby spinach leaves, chopped
- 4 garlic cloves, minced
- 4 ounces soft fresh goat cheese or 4 ounces chevre cheese
- Preheat your oven to 400°F.
- Line a baking sheet with aluminum foil and spray/wipe with oil and set aside.
- Clean mushrooms, cut off stems and scrape out dark gills from underneath and set cap side down on baking sheet.
- Stir together olive oil, vinegar, worcestershire sauce, and soy sauce and drizzle on the scraped undersides of the mushrooms.
- Cook bacon, crumble and set aside.
- Drain all bacon drippings from pan except 2 tablespoons.
- Add garlic and spinach leaves to pan, and cook over low heat just till spinach wilts, then add chevre and crumbled bacon and blend until cheese softens into spinach and remove immediately from heat.
- Spoon mixture evenly and smoothly into undersides of portobellos.
- Place baking sheet in oven and bake at 400F for 20-25 minutes or until mushrooms are tender (this will vary depending on the size of your mushrooms, so check by prodding lightly into the center with a fork or other tool).
- Serve hot.
This was wonderful. The combination of flavors was outstanding. I use a soft garlic and herb cheese which was delicious. Will make again.
Oh man are these good. My whole family gave it 2 thumbs up which translates into a whole lot more than 5 stars in my book. I did make one change - the stores in this small town don't carry goat cheese so I used plain ole cream cheese. It still worked great. I'll have to get the goat cheese the next time I go down into the city. Thanks for an awesome recipe.