Brunch Stuffed Mushrooms

Breakfast, brunch, lunch, dinner, these are good for any time of day. But we feel like they come alive for a brunch! Because who really wants to cut up our beautiful portobello mushrooms? They are just perfect for stuffing. This serves two as a main, or four as a side dish. We had ours with some diced vine ripened tomatoes.

4 portobello mushrooms
200g spinach
100g cream cheese
1 garlic clove
3 rashers of bacon
30g of grated mature cheddar

Turn on your oven to 180C. Pop your mushrooms in an ovenproof dish and allow them to warm through while the oven heats up. This allows some of the moisture to be removed so that your end dish isn't sloppy. Chop and cook the bacon and set aside. Next up, wilt the spinach in a pan along with your garlic. Once wilted, add in your cream cheese and combine. Remove the mushrooms from the oven and spoon on the cream cheese and spinach mixture. Sprinkle on the cheese and bacon. Bake for 12-15 minutes in the oven until the cheese is bubbling & your bacon is crispy.