Portobello Mushrooms stuffed with Spinach, Bacon and Mozzarella Recipe
This is an over-stuffed mushroom that is a meal in itself. The mushroom is meaty and the filling delicious. Enjoy
Ingredients
- 2 Portobello mushrooms
- 12 oz of spinach
- 3 slices bacon
- 3/4 cup mozzarella, small diced pieces
- 1 small garlic clove, minced finely
- pinch nutmeg
- olive oil
- salt
Directions
- Preheat oven 400 degrees
- Fry bacon until just crisp and cut into small pieces. While bacon cooks:
- Clean mushrooms, remove stems and chop them and remove gills and discard
- Cook spinach by your favorite method, remove as much water as possible
- Add nutmeg, garlic, 1/4 teaspoon salt and chopped stems
- Combine
- Add bacon and mozzarella to spinach mixture. Combine
- Taste and add more salt if needed
- Sprinkle mushrooms lightly with salt and rub them with a tiny amount of olive oil
- Drizzle olive oil in a baking dish
- Stuff each mushroom with filling and place in baking dish
- Bake for 40 minutes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 291g | |
| Recipe makes 2 servings | |
| Calories 382 | |
| Calories from Fat 270 | 71% |
| Total Fat 30.19g | 38% |
| Saturated Fat 12.65g | 51% |
| Trans Fat 0.0g | |
| Cholesterol 63mg | 21% |
| Sodium 728mg | 30% |
| Potassium 1205mg | 34% |
| Total Carbs 10.22g | 3% |
| Dietary Fiber 3.9g | 13% |
| Sugars 2.43g | 2% |
| Protein 19.98g | 32% |
