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Portobello Toast

Bacon | Prep 5 Min | Cook 30 Min

What do you get when you combine fresh mushrooms, vibrant spinach, and crispy Kiolbassa Dry Cured Hickory Bacon on toasted sourdough bread? The best breakfast of your life!

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Ingredients

Directions

Ingredients

people
  • 1 pkg Kiolbassa Dry Cured Hickory Bacon
  • 1 Portobello mushroom
  • ½ cup spinach
  • 2 cloves of garlic
  • Goat cheese crumbles
  • flavored if desired
  • Sourdough bread
  • Olive oil
  • to taste
Products used in recipe

Directions

  • Preheat oven to 425°. Toast bread, if desired
  • Brush mushroom with olive oil and place in oven for 15-20 minutes
  • Cook bacon in skillet until desired crispiness. Remove bacon and set aside
  • In the same skillet, combine garlic with cup of spinach, cooking until almost wilted
  • Slice mushroom and place on sandwich with spinach, goat cheese and bacon
  • Drizzle olive oil over your final product and enjoy for breakfast, lunch or a quick snack!
Products used in recipe

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