Cook bacon until crisp.
Add thyme sprigs. Watch out for any oil splashes due to moisture in herbs. Cook for 2 minutes.
Add chopped mushroom stems and cook for 5 minutes on medium high heat.
Remove thyme stems and add orange sweet pepper. Cook for 3 min on medium high heat.
Add spinach and pesto and cook until spinach is wilted.
Remove from heat and add three cheese blend and breadcrumbs.
Mix well to incorporate cheese and breadcrumbs.
Remove gills from mushrooms. Spray both sides with canola oil. Bake at 375F for 15 min stem side down on a sheet pan.
After 15 min remove mushrooms from oven and spoon the spinach mixture into the cap. Sprinkle a bit of cheese on top and bake 375F for 15min or until cheese turns golden.
Serve with your favourite sweet or hot sauce. Simply delicious! You can also quarter the caps on a serving platter. Enjoy!
- 6.0 Portobello mushrooms (remove stems and chop)
- 6.0 Slices bacon cut into 1" pieces
- 3.0 Sprigs thyme
- 1/2c Orange sweet pepper diced
- 3.0c Spinach
- 4.0Tbsp Basil pesto
- 1.0c Three cheese blend(mozzarella, provolone, parmesan