Portabellas Stuffed With Spinach, Bacon And Pine Nuts

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 4 large portabella mushrooms
• 4 tablespoons pine nuts
• 2 tablespoons olive oil
• 2 shallots, finely chopped
• 2 slices bacon, finely chopped
• 3/4 lb fresh spinach, washed and heavy stalks removed
• 6 tablespoons fresh breadcrumbs
• 1 pinch of freshly grated nutmeg
• salt and black pepper

Recipe

• 1 preheat the oven to 375°f carefully cut out the centre stem of the mushrooms. lay the pine nuts on a baking sheet and toast in the oven for 3-4 minutes until just beginning to colour, taking care not to let them burn. set aside.
• 2 heat 1 tablespoon of the oil in a large saucepan and fry the shallots and bacon pieces, until soft but not coloured, about 5 minutes.
• 3 add the spinach leaves, cover the pan and cook for a minute or two until leaves have wilted. (no need to add extra water the water on the leaves will be enough to cook the spinach.)
• 4 place the cooked spinach mixture between two plates and squeeze out as much water as you can.
• 5 chop the cooked spinach roughly and place in a bowl, along with the toasted pine nuts, 4 tablespoons of the breadcrumbs, nutmeg, salt and pepper and mix well to combine.
• 6 divide the mixture between the mushrooms, lightly pressing the spinach stuffing into the cup.
• 7 mix the remaining tablespoon of olive oil and two remaining tablespoons of breadcrumbs together and scatter over the filling.
• 8 place the mushrooms on a lightly oiled baking sheet and bake for 20 minutes.
• 9 serve on a bed of fresh salad leaves, lightly dressed with a lemon vinaigrette.