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My review
Stuffed Mushrooms with Spinach
MOLSON7
"Stuff large mushrooms with spinach, bacon and Parmesan cheese, and you have the perfect appetizer!"
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Ingredients
45 m servings 163 calsOriginal recipe yields 12 servings (12 mushrooms)
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- US
- Metric
Directions
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Prep
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Cook
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Ready In
- Preheat oven to 400 degrees F (200 degrees C). 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.
Footnotes
- Tip
- Parchment can be used for easier cleanup/removal from the pan.
Nutrition Facts
Per Serving: 163 calories; 15.7 g fat; 2.5 g carbohydrates; 4 g protein; 38 mg cholesterol; 199 mg sodium. Full nutrition
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Reviews
Read all reviews 179245 Ratings
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Most helpful positive review
6/21/2006
These were wonderful but I changed the recipe to reduce the amount of fat. First I did not add any butter in the 13x9 pan and it wasn't missed at all. Secondly I used olive oil to sautee the ...
Most helpful critical review
3/23/2011
Good flavor but way too greasy for us. No need to drizzle the butter over the tops. If I make these again, I will definitely cut back on the butter.
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6/21/2006
These were wonderful but I changed the recipe to reduce the amount of fat. First I did not add any butter in the 13x9 pan and it wasn't missed at all. Secondly I used olive oil to sautee the ...
5/26/2006
This was AWESOME!!!!! I did however, make a few changes to the directions, not the ingredients. Instead of large mushrooms I used regular mushrooms so that they were more of a "finger food". I a...
2/3/2007
Excellent recipe! I made it verbatim the first time, but the second time I made them I was running short on time, so I cheated...I used a box of Stouffers frozen spinach souffle, and onced cooke...
4/26/2002
These mushrooms were fantastic and went quickly. I loved them and will definitely make them again. I used 3/4 c of fresh spinach but next time I will probably use a whole cup. I might also make...
3/24/2006
Served these at a wine tasting and they were gone in no time. Everyone loved them. Very easy to make. Actually made them the day before and baked them just before the party.
3/28/2005
To make it healthier, I used olive oil instead of butter and used milk instead of cream. Still very rich and delicious. I've made it a number of times for guests.
12/30/2006
The mushrooms were great but the real crowd pleasure was from tnhe left over filling. I put it in a dish added grated parm to the top and baked it along with the mushrooms. I served it with ha...
6/3/2002
This recipe was great! I ommitted the bacon and made a great vegetarian appetizer.
10/31/2002
Awesome, I brought these to my Mom's (where I am known to bring my stuffed mushrooms). These were a great change from the sausage shrooms that I usually bring. We loved the spinich in these. ...