Spinach, Pumpkin & Bacon-Stuffed Portobellos
Indulge in a culinary dream with these creamy stuffed portobellos. Brimming with richness, be sure to make extra filling to have as a quick weeknight dinner or transform them into a delightful appetizer by using button mushrooms. Their versatility makes them great for entertaining this autumn.Ingredients
Serves 4
2 cups (500 ml) fresh pumpkin, peeled and cut into 2-in (5 cm) chunks
4 portobello mushrooms, stems and gills removed and discarded
2 tsp (10 ml) salt, divided, plus more to taste
freshly ground black pepper, to taste
1 tbsp (15 ml) extra-virgin olive oil
4 rashers bacon, roughly chopped
1 medium onion, finely chopped
2 cloves garlic, finely chopped
1 cup (250 ml) frozen spinach, defrosted and drained
1 cup (250 ml) cream cheese, room temperature
½ cup (125 ml) sour cream
1 cup (250 ml) shredded cheddar, divided
1 cup (250 ml) bread crumbs
¼ cup (60 ml) butter, melted
Instructions
- Preheat oven to 375 F (190 C). Steam pumpkin for 10 to 15 minutes or until just tender. Set aside to cool.
- Place mushrooms on baking sheet, gill-side up. Season with 1 tsp (5 ml) salt and pepper to taste, and brush with olive oil. Bake for 10 minutes, remove from oven and set aside.
- In a medium sauté pan, render bacon until crisp. Remove bacon and sauté onion and garlic until soft.
- In a medium bowl, mix bacon, onion, garlic, spinach, cream cheese, sour cream, ½ cup (125 ml) cheddar and remaining salt. Once mixed, gently fold in pumpkin and check seasoning.
- Top mushrooms equally with pumpkin filling. In a small bowl, mix remaining ½ cup (125 ml) cheddar, bread crumbs and butter. Top filled mushrooms with bread crumb mixture.
- Bake mushrooms for 20 to 25 minutes, or until hot all the way through and golden brown. Serve with side salad.