Mushrooms and spinach are fantastic for breastmilk supply, and bacon....well....it's bacon. It should be in everything.
4 large portobello mushroom caps
3 slices of bacon, chopped
2 cups of spinach, chopped
2 cloves of garlic, chopped
1-2 cups of goat cheesse
shredded cheese for topping
Preheat your oven to 400F
Chop your bacon into small pieces, then brown in a hot skillet. Remove and drain away the excess grease, then return to the pan. Add in your chopped garlic and spinach, cooking just long enough to heat up and wilt the spinach.
Remove and mix well with your goat cheese, then fill your mushroom caps. Top with shredded cheese and place the caps on a cookie sheet.
Bake for 10 minutes at 400F, then broil for 2-3 minutes to make the cheese nice and bubbly.
These stuffed mushrooms are amazing and hearty. We each had two for our dinner one night in February, and it was definitely enough to fill us up, without feeling guilt about what we ate.
To make mini versions, simply fill mini portobello mushroom caps with a half tablespoon of your filling, top with a little bit of cheese and bake for 5 minutes, until tender.