BS in the Kitchen

Spinach, Bacon & Goat Cheese Portobello Mushroom Sandwich

by

Let me start off by saying THIS SANDWICH IS AMAZING!! Seriously.  I didn’t know what I was in for when I made this creation, but i’m sooo glad I did! With this being the last of my mini portobello mushroom series, I will definitely be cooking with them more often. The combination of the creamy goat cheese, meaty portobello, sautéed spinach and smoky bacon all comes together so perfectly in this sandwich! Writing about it makes me want another one!

Spinach, Bacon & Goat Cheese Portobello Mushroom Sandwich

  • 1 Portobello Mushroom
  • Goat Cheese
  • 1-2 Handfuls of Spinach
  • Bacon
  • 1 Clove of Garlic
  • Olive Oil
  • Butter
  • Mayo
  • Salt & Pepper
  • 2 Slices of Bread

Start off by brushing your mushroom with olive oil, sprinkling with salt & pepper and cooking for 15-20 minutes on 425°F. While the mushroom is cooking, get a pan on medium-low heat and cook a couple slices of bacon until desired crispiness. Either in a separate pan with a knob of butter, or the same one as the bacon (with the grease), throw in a clove of garlic chopped in half, along with one or two handfuls of spinach, cooking until almost wilted. Chop up your bacon, crumble up some goat cheese and toss it in the pan, mixing it around until your spinach is wilted and the goat cheese has melted into it. Once the spinach is done, remove the cloves of garlic.

Once everything is cooked, toast your bread, spread mayo on each slice and slice up your mushroom. Start topping the bottom slice of bread with slices of goat cheese, the sliced mushrooms, your spinach mixture and put the sandwich together!

Now slice your sandwich in half and dig in! I hope you guys enjoy this sandwich as much as I did, and hopefully are inspired to try your own portobello recipes. They are a really great and versatile ingredient!

Enjoy,

Bob

Reader Interactions

Comments

Trackbacks

  3. […] Spinach, Bacon & Goat Cheese Portobello Mushroom Sandwich | BS' In The Kitchen Start off by brushing your mushroom with olive oil, sprinkling with salt & pepper and cooking for 15-20 minutes on 425°F. While the mushroom is cooking, get a pan on medium-low heat and cook a couple slices of bacon until desired crispiness. Either in a separate pan with a knob of butter, or the same one as the bacon (with the grease), throw in a clove of garlic chopped in half, along with one or two handfuls of spinach, cooking until almost wilted. Chop up your bacon, crumble up some goat cheese and toss it in the pan, mixing it around until your spinach is wilted and the goat cheese has melted into it. Once the spinach is done, remove the cloves of garlic. […]