Bacon & spinach stuffed mushrooms

Prep 15 mins

Cooking 20 mins

Serves 4

I don’t know if you know the saying, “life is too short to stuff mushrooms” well this isn’t true for this recipe. Of course who ever came up with the saying didn’t know our wide range of spices & herbs as well as what amazing flavour, aroma and taste they can bring to a simple ingredient like a mushroom. These beautifully plump braai mushrooms are stuffed with a delicious crispy bacon mixture and topped with a generous sprinkle of cheddar cheese. Loved by adults and kids alike, these homemade stuffed mushrooms are packed with flavour. They are quick to rustle up and absolutely delicious, so go on, give them a try!

What you will need

  • 8 large mushrooms (wiped clean)
  • Oil
  • 5 strips of bacon
  • 1 med onion (roughly chopped)
  • 1 tsp Natural garlic flakes
  • 1 tsp Natural oregano
  • Natural salt and pepper (to taste)
  • ½ bunch fresh spinach (washed and chopped)
  • ½ cup cherry tomatoes (cut in half)
  • 60g feta cheese (crumbled)
  • 80g cheddar cheese (grated)


Start off by heating oil over a medium heat in a large pan. Add in mushrooms, try and not over crowd the pan.  Cook the mushrooms for 5-8 minutes, you just want them to be beautifully golden brown on both sides.  

Wipe the pan clean then drizzle in oil, fry bacon until crisp and golden. Set bacon aside to cool. In the same pan with a touch of more oil fry onion until soft and translucent. Season with Natural Herbs & Spices garlic flakes, oregano and pepper. Hold off adding in any salt as we still have to add in bacon and feta cheese, which are quite salty. Tumble in tomatoes and spinach, cook until the tomatoes are soft and spinach is wilted. 

Meanwhile preheat oven to 200°C, chop bacon into bite size pieces, and add pieces into a large bowl together with the feta. Arrange mushrooms on a large baking dish, open side facing up. Add tomato and spinach mixture to the feta and bacon, give everything a good mix around and check for seasoning- now you can taste and see if you need salt. Use the bacon and spinach mixture to stuff the mushrooms, please avoid the temptation to press the mixture down to firmly. Sprinkle the cheddar over the top and bake for 5 minutes until the cheese is melted and golden.      

Recipe by food stylist and blogger of everything wholesome & tasty, Yena Mgobhozi:

Photographer: Elsa Vermeulen-