- 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
Directions See How It's Made
- 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.