Stuffed Portobello Mushrooms with Feta Cheese

Prepare the ingredients and oven. Prepare all the ingredients and preheat the oven to 190 C - we will cook step by step from them 🍄‍🟫🥓✨

Clean the mushrooms. Clean the mushrooms and carefully remove the stems

Cut the pancetta. Cut the bacon into small pieces

Chop the shallot and garlic. Finely chop the shallot and garlic

Fry the pancetta. Dry-fry the pancetta in a pan over medium heat until golden and crisp, about 4-5 minutes, then remove it and set aside

Saute the vegetables. In the bacon drippings, saute the shallot and garlic over medium heat for about 2-3 minutes, add the chopped mushroom stems and spinach, and briefly saute for another 2-3 minutes

Add the bacon and feta cheese. Add the fried bacon and feta cheese and mix everything thoroughly over low heat for about 1-2 minutes

Stuff the mushrooms and bake. Season the mushroom caps with salt and pepper, drizzle with oil, fill with the prepared mixture, sprinkle with breadcrumbs, and bake in the oven at 190 C for about 15-20 minutes until the mushrooms are tender and the filling is golden brown

Serve with salad. Serve warm, ideally with a fresh salad 🍽️✨