Bacon, Spinach, and Feta Stuffed Mushrooms

Mushrooms are an excellent way to enhance the taste and nutritional value of your meal. They provide a generous source of potassium, selenium, copper, and B vitamins (specifically pantothenic acid, riboflavin, and niacin). Additionally, they have a rich umami taste, the fifth basic taste after sweet, salty, bitter, and sour. Personally, I find mushrooms to be one of the most unique and versatile vegetable- what other vegetable delivers such a rich, savory, and meaty sensation?! Try and find out!

Yield: 16 mushrooms


  • 8 slices of bacon, chopped
  • 2 Tbsp butter
  • 1/4 cup onion, chopped
  • 6 cups baby spinach, raw
  • 1/4 tsp ground nutmeg
  • 1 Tbsp almond flour
  • 1/3 cup feta cheese, crumbled
  • salt and pepper, to taste
  • 16 portabella mushroom caps, brushed of any debris



  1. In a medium pan, cook the bacon until crisp
  2. Add butter and onions, cooking until softened (3-5 minutes)
  3. Add the spinach and cook for about 2 minutes, or until wilted
  4. Remove the pan from the head, and add the nutmeg, almond flour, and feta cheese
  5. Season with salt and pepper to taste
  6. Stuff filling into mushroom caps and place on a cookie sheet
  7. Bake for 15 minutes at 375º F, or until mushrooms are tender
  • Alternatively, grill the mushrooms for about 6-8 minutes over medium heat


photo (3)


Nutrition Facts

Per mushroom

Calories: 54 ; Fat: 4 g; Total Carbohydrates: 1 g; Protein: 3 g

Vitamin A: 10% DV; Vitamin C: 200% DV; Calcium: 20% DV; Iron: 15% DV

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