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Stuffed Mushrooms with Spinach

Rated as 4.63 out of 5 Stars

"Stuff large mushrooms with spinach, bacon and Parmesan cheese, and you have the perfect appetizer!"
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Ingredients

45 m servings 163 cals
Original recipe yields 12 servings (12 mushrooms)

Directions

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  1. Preheat oven to 400 degrees F (200 degrees C). Butter a 9x13 inch baking dish with 2 tablespoons butter.
  2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  3. 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.
  4. Remove stems from mushrooms. Arrange caps in the baking dish. Finely chop stems.
  5. 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.
  6. 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 183
  1. 250 Ratings

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Most helpful positive review

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

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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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 ...

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...

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...

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...

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.

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.

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...

This recipe was great! I ommitted the bacon and made a great vegetarian appetizer.

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. ...