American Bacon‑Wrapped Stuffed Portobello Mushrooms

Ingredients

• 3 pieces Portobello mushroom caps, large
• 6 slices Bacon strips
• 2 cups Fresh spinach leaves
• 4 oz Goat cheese
• 2 tbsp Olive oil
• 1 clove Garlic, minced
• 1 tsp Dried thyme
• to taste Salt
• to taste Black pepper

Instructions

1. 1

   Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. 2

   In a skillet over medium heat, add olive oil and sauté the spinach with minced garlic until wilted, about 3 minutes; season with salt, pepper, and thyme, then set aside to cool slightly.

3. 3

   In a small bowl, crumble the goat cheese and mix it into the cooked spinach.

4. 4

   Place a spoonful of the spinach‑goat cheese mixture into each mushroom cap, pressing gently to fill.

5. 5

   Wrap each stuffed mushroom tightly with two bacon slices, securing the ends if needed.

6. 6

   Arrange the wrapped mushrooms on the prepared baking sheet and bake for 20‑25 minutes, or until the bacon is crisp and the mushrooms are tender.

7. 7

   Remove from the oven, let rest 2 minutes, then serve hot.