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
- 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.
- 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.
- 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.
- 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.
- 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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