I love portobello mushrooms. Like, when I was younger and used to hang out at the sheet music store pretty much every day (don’t judge–I’m a nerd), I would order a portobello burger from the restaurant next door pretty much every day. They’re perfect. They’re even more perfect when they’re stuffed with delicious creamy things. But what would make it even better? Wrapping it in bacon, duh.
These were something that I just sort of conceptualized this past weekend while I was sitting at the San Antonio Stars game with my son and a friend. Magically, they were PERFECT on the first try. Do you know how often that happens? I can count on one hand the amount of times that has happened and not needed any tweaking. Side bar: they are perfect as is; however, I really want to try these next time with pine nuts.
Bacon-Wrapped Spinach and Pancetta Stuffed Portobello Caps
Makes 4 caps
Nutrition per cap: Calories (165), Total Fat (12.3 g), Saturated Fat (4.7 g), Cholesterol (24.6 mg), Sodium (420.3 mg), Total Carbs (3.6 g), Fiber (1.2 g), Sugars (0.7 g), Net Carbs (2.4 g), Protein (8.5 g)
4 portobello caps
5 oz frozen spinach, thawed and drained
2 Tbsp cream cheese, room temp
1 Tbsp sour cream
1/4 C grated Parmesan
1 oz pancetta
3 cloves garlic, minced
1/4 C chopped pecans, walnuts, or pine nuts
Salt and pepper, to taste
8 pieces of bacon
1.- Clean out portobello caps (scrape out gills and cut out stem) and brush them lightly with olive oil. Sprinkle with salt on both sides. Place on foil-lined baking sheet and broil for 5 minutes on each side.
2.- Drain and squeeze spinach to remove excess water. Lightly saute chopped pancetta over medium heat until heated through. In medium bowl, mix cream cheese and sour cream until smooth. Stir in spinach, pancetta, garlic, Parmesan, nuts, salt, and pepper. Spoon about 1/4 C into each portobello cap.
3.- Place two bacon slices side-by-side on a cutting board or piece of plastic film. Set the cap down and pull the bacon edges over, wrapping the cap. Wrap each cap individually in plastic film and place on plate. When all caps are wrapped and on the plate, chill for at least an hour.
4.- Heat oven to 400. Place caps on foil-lined baking sheet. Bake for 20-25 minutes, until bacon is starting to crisp around the edges.