Stuffed with sautéed baby spinach, sliced mushrooms, bacon, bread crumbs, and Parmesan cheese, these Stuffed Mushrooms are a healthier take on conventional stuffed mushrooms without sacrificing flavour!
Table of Contents
Spinach and Bacon Stuffed Mushrooms
I could eat the stuffing by the spoonful because it is so delicious! For more mushroom appetisers, try the Lasagna Stuffed Mushrooms, Mushroom Ceviche, or Philly Cheesesteak Stuffed Mushrooms.
Here are some tips and variations:
- I buy centre cut bacon, which is a little slimmer than ordinary bacon, because I like the flavour of real bacon and I make sure to drain it thoroughly after cooking. Can turkey bacon be used to make them? Yes, that would work if you don’t eat pig.
- Add some chopped fresh herbs and a little amount of Feta cheese in place of the bacon to make these vegetarian.
- Could you prepare them in advance? It is possible to prepare the stuffing in advance, fill the moulds, and bake them just before serving.
More easy to grab appetizers:
Spinach and Bacon Stuffed Mushrooms
Stuffed with sautéed baby spinach, sliced mushrooms, bacon, bread crumbs, and Parmesan cheese, these mushrooms are a healthier take on conventional stuffed mushrooms without sacrificing flavour!
Ingredients
- 14 oz 1 package fresh mushrooms stems separated
- 2 garlic cloves sliced thin
- 4 cups fresh baby spinach
- 4 slices center cut bacon
- 1 tsp olive oil
- 1/4 cup Italian seasoned bread crumbs or GF
- 2 tbsp shredded Parmesan cheese
- Smart Balance cooking spray
Instructions
- Set oven temperature to 400°F. Apply a thin layer of cooking spray to a baking dish or pan that is coated with foil.
- Take off the mushroom stems and finely chop.
- Heat a skillet of moderate size. After rinsing, add the spinach to the skillet and simmer for two minutes, or until it wilts.
- Take out of the pan, press off any extra liquid, and finely chop. Put aside.
- Add the bacon to a dry skillet, cover, and cook over low heat until the bacon is cooked through. On a paper towel, set aside. Roughly chop.
- After cleaning the skillet, fill it with olive oil. Add the garlic and cook for about two minutes, or until golden.
- Add the chopped stems of the mushrooms and sauté for 2 minutes or until tender.
- Take the mushroom stems from the fire and mix them with the bacon, bread crumbs, parmesan cheese, and sautéed spinach.
- Sprinkle salt on top of the mushroom caps. Stuff spinach mixture into mushrooms, ensuring the tips are rounded.
- Transfer to an ovenproof dish and mist the tops with a small amount of oil.
- Bake until golden, about 20 minutes. Consume warm.