Location,Texas 77096,USA

Bacon, Spinach, and Lobster stuffed Portobello


  • 5 crispy bacon strips cooked or 1/4 cup crumbled bacon
  • 3 oz fresh spinach
  • 1 large garlic clove
  • 1 tablespoon oil for cooking
  • 16 oz whole baby bella mushrooms try to pick out larger mushrooms or 4 large portobello caps
  • 8 oz cream cheese
  • 1 egg
  • 1/4 cup almond flour
  • 1 teaspoon Tony Chachere’s
  • 1 teaspoon Italian seasoning
  • Salt
  • Fresh cracked black pepper
  • 1/2 cup Langostino or main lobster tails
  • Parmesan cheese


  • Preheat the oven to 350.
  • Wash mushrooms and carefully take off the stems. Toss mushrooms lightly in olive oil and set aside.
  • Preheat a small cooking pan and 1 tbsp of olive oil on medium heat.
  • Chop spinach and add it to the pan. Cook covered over medium heat until almost cooked. Mince garlic and add it to spinach. Dice bacon strips and add it to spinach as well. Mix well and cook until spinach is done. Take off heat.
  • In a medium mixing bowl, combine cream cheese, almond flour, Italian seasoning, egg, salt and pepper. Mix very well until all combined.
  • Add spinach and bacon to the cheese mixture. Mix until evenly incorporated.
  • Place mushroom cups into a baking dish. Carefully fill mushroom cups with cheese mixture pressing down lightly with your finger to fit a little bit more.
  • Press 5 or 6 Langostino lobster tails into each large cap, 1 or 2 tails for the small caps. Sprinkle each stuffed mushroom with a little bit of parmesan cheese.
  • Bake about 17-20 minutes. Allow to rest for 5 minutes before serving.