Whether you’ve had the time to fully utilize your fully equipped kitchen or not, this recipe for Stuffed Mushrooms with Spinach and Bacon is exciting to anyone with a passion for good fungi. Better yet, mushrooms are a versatile addition to any meal. Whether they’re sitting atop a perfectly cooked steak, filling your quesadilla, or folded into a delicious pasta, it’s hard not to love them. Though an excellent party food, this dish makes for a wonderful appetizer or snack at home. Check out everything you need to get started below!
- 2 tablespoons butter
- 5 slices bacon
- 1 (10-ounce) package frozen chopped spinach
- 12 large mushrooms
- 3 tablespoons butter
- 2 tablespoons finely chopped onion
- 2 cloves garlic, peeled and minced
- ¼ cup heavy cream
- ¼ cup grated Parmesan cheese
- Salt and pepper to taste
- 2 tablespoons butter, melted
- Preheat oven to 400 degrees F. Butter a 9x13 inch baking dish with 2 tablespoons butter.
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.
- Place frozen spinach in a medium saucepan with 1/4 cup water. Bring water to a boil, then reduce heat to medium and cook spinach covered 10 minutes. Uncover and stir. Remove from heat and drain.
- Remove stems from mushrooms. Arrange caps in the baking dish. Finely chop stems.
- Melt 3 tablespoons butter in a medium saucepan over medium heat and mix in onion and garlic. Cook 5 minutes, or until tender, then mix in bacon, spinach, chopped mushroom stems and heavy cream. Bring cream to a boil. Remove from heat and mix in Parmesan cheese, salt, and pepper.
- Stuff mushroom caps generously with the mixture. Drizzle with 2 tablespoons melted butter. Bake in the preheated oven 30 minutes until lightly browned.
The Enclave at Woodbridge Apartments in Sugar Land, Texas