Spinach and Bacon Stuffed Mushrooms
"Indulge in these Spinach and Bacon Stuffed Mushrooms, filled with a delightful mixture of sautéed young spinach, finely chopped mushrooms, crispy bacon, breadcrumbs, and a sprinkle of Parmesan cheese. This dish offers a fresher take on classic stuffed mushrooms while still bursting with rich flavors!"
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Ingredients
- 14 oz 1 package fresh mushrooms, stems separated
- 2 garlic cloves
- 1/4 cup Italian seasoned bread crumbs
- 2 tbsp shredded Parmesan cheese
- Smart Balance cooking spray
- 4 cups fresh baby spinach
- 4 slices center cut bacon
- 1 tsp olive oil
Instructions
- 1
Begin by preheating your oven to 400°F. Prepare a baking pan or dish lined with foil by giving it a light coating of cooking spray.
- 2
Carefully detach the stems from the mushrooms and chop them finely.
- 3
In a medium skillet, heat it over medium heat. Rinse the spinach leaves and add them to the skillet; sauté until they have wilted, which should take around 2 minutes.
- 4
Once wilted, take the spinach out of the skillet, squeeze out any excess moisture, and chop it finely. Set it aside for later use.
- 5
Wipe the skillet dry, then place the bacon in it, cooking over low heat until it is fully cooked. Once done, transfer it to a paper towel to drain and then chop it coarsely.
- 6
Clean the skillet again and add olive oil to the pan. Introduce the garlic and sauté until it turns golden brown, which will take about 2 minutes.
- 7
Stir in the minced mushroom stems and continue to sauté until they become tender, roughly 2 minutes.
- 8
Remove the skillet from the heat and mix together the sautéed mushroom stems with the spinach, bacon, bread crumbs, and parmesan cheese.
- 9
Season the mushroom caps with a pinch of salt. Generously fill each mushroom with the spinach mixture, ensuring the tops are rounded.
- 10
Arrange the stuffed mushrooms in an oven-safe dish and lightly mist the tops with oil.
- 11
Bake in the preheated oven for 20 minutes or until they achieve a golden color. Serve warm and enjoy!