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.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

162.5 calories; 4 g protein; 2.5 g carbohydrates; 38.4 mg cholesterol; 198.6 mg sodium. Full Nutrition

Reviews (188)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/28/2006
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 onions and garlic. I sprayed the mushrooms with butter flavored pam before cooking. I did as others suggested and cooked the mushrooms in the microwave for 5 minutes before stuffing to reduce the water content. I also used a melon ball scooper to remove the stems. It worked great! Finally, I used turkey bacon. I used skim milk and a little cream and they held together great. I sprinked parm. cheese on them right before baking. Best mushrooms ever! I promise you won't miss the fat!! Read More
(233)

Most helpful critical review

Rating: 3 stars
03/28/2011
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. Read More
(6)
257 Ratings
  • 5 star values: 182
  • 4 star values: 59
  • 3 star values: 12
  • 2 star values: 3
  • 1 star values: 1
Rating: 5 stars
06/28/2006
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 onions and garlic. I sprayed the mushrooms with butter flavored pam before cooking. I did as others suggested and cooked the mushrooms in the microwave for 5 minutes before stuffing to reduce the water content. I also used a melon ball scooper to remove the stems. It worked great! Finally, I used turkey bacon. I used skim milk and a little cream and they held together great. I sprinked parm. cheese on them right before baking. Best mushrooms ever! I promise you won't miss the fat!! Read More
(233)
Rating: 5 stars
05/26/2006
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 also made the filling the night before so that it would cut down on the prep time for the next day. These were so yummy that my friend who doesn't usually eat mushrooms wanted the recipe!!! A must for any gathering.... Read More
(100)
Rating: 5 stars
02/03/2007
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 cooked and cooled a bit I mixed in a little minced onion and bacon...tasted EXACTLY the same with a 1/3 of the prep! Read More
(92)
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Rating: 5 stars
12/30/2003
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 1 1/2 times the filling so I can pile it on high. Also a good tip would be to sautee the mushrooms before baking to get the extra water out of them. They were kind of messy to eat with the juice dripping out of them. Read More
(56)
Rating: 5 stars
03/24/2006
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. Read More
(33)
Rating: 5 stars
03/29/2005
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. Read More
(33)
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Rating: 5 stars
03/11/2003
This recipe was great! I ommitted the bacon and made a great vegetarian appetizer. Read More
(31)
Rating: 5 stars
11/24/2007
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 hawaiian bread and tortilla chips. EVERYONE at our party RAVED!!! Read More
(30)
Rating: 5 stars
12/30/2003
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. I skipped drizzling the butter on the top & microwaved them for 5 minutes perfect! I suggest investing in a melon baller if you make these often it makes it much easier to remove the stem. Fantastic recipe Gail - thank you!! Read More
(27)
Rating: 3 stars
03/28/2011
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. Read More
(6)