Rating: 4.5 stars 4.6
259 Ratings
  • 5 star values: 184
  • 4 star values: 60
  • 3 star values: 11
  • 2 star values: 3
  • 1 star values: 1

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

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Butter a 9x13 inch baking dish with 2 tablespoons butter.

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  • 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.

Nutrition Facts

163 calories; protein 4g; carbohydrates 2.5g; fat 15.7g; cholesterol 38.4mg; sodium 198.6mg. Full Nutrition
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