Stuffed Mushrooms with Spinach

Stuffed Mushrooms with Spinach
  • PREP TIME
    25 mins
  • COOK TIME
    1 hrs
  • TOTAL TIME
    1 hrs 25 mins
  • SERVING
    12 People
  • VIEWS
    785

Elevate your appetizer game with these decadent stuffed mushrooms! Earthy mushrooms are brimming with a savory blend of spinach, crispy bacon, and nutty Parmesan cheese, creating an irresistible bite-sized indulgence.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    3 g
  • Cholesterol
    38 mg
  • Fiber
    1 g
  • Protein
    4 g
  • Saturated Fat
    8 g
  • Sodium
    199 mg
  • Sugar
    1 g
  • Fat
    16 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View Preheat oven to 400 degrees F (200 degrees C). Generously butter a 9x13-inch baking dish. (5 minutes)

Image Step 02
02 Step

Recipe View Cook bacon in a large skillet over medium heat until crispy, about 8-10 minutes. Remove bacon with a slotted spoon, drain on paper towels, crumble, and set aside. (10 minutes)

Image Step 03
03 Step

Recipe View If using frozen spinach, ensure it is fully thawed and squeeze out as much excess water as possible. This prevents a soggy filling. (5 minutes)

Image Step 04
04 Step

Recipe View Carefully remove stems from mushrooms. Finely chop the stems and set aside. Arrange mushroom caps, open-side up, in the prepared baking dish. (10 minutes)

Image Step 05
05 Step

Recipe View Melt 3 tablespoons butter in the same skillet over medium heat. Add minced shallots and garlic; cook until softened and fragrant, about 3-5 minutes. (5 minutes)

Image Step 06
06 Step

Recipe View Add the squeezed spinach and chopped mushroom stems to the skillet. Cook for another 3-5 minutes, stirring occasionally, until the mushroom stems are tender. (5 minutes)

Image Step 07
07 Step

Recipe View Pour in 1/3 cup plus 1 tablespoon of heavy cream; bring to a simmer. Remove from heat and stir in the crumbled bacon and Parmesan cheese. Season generously with sea salt and freshly ground black pepper to taste. (5 minutes)

Image Step 08
08 Step

Recipe View Generously stuff each mushroom cap with the spinach mixture. (10 minutes)

Image Step 09
09 Step

Recipe View Drizzle 2 tablespoons melted butter evenly over the stuffed mushrooms, and sprinkle with additional Parmesan cheese. (2 minutes)

Image Step 10
10 Step

Recipe View Bake in the preheated oven until the mushrooms are tender and lightly browned, about 25-30 minutes. (30 minutes)

Image Step 11
11 Step

Recipe View Let cool slightly before serving. Garnish with fresh parsley, if desired.

For a vegetarian option, omit the bacon and add a tablespoon of chopped sun-dried tomatoes to the filling for extra flavor.
Cremini mushrooms can be substituted with white button mushrooms, but cremini offer a more robust flavor.
The stuffed mushrooms can be prepared ahead of time and refrigerated until ready to bake. Add 5-10 minutes to the baking time if baking from cold.

Chester Durgan

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.6/ 5 ( 261 Ratings)
Total Reviews: (10)
  • Tremayne Waelchi

    I found that 25 minutes was perfect for baking time in my oven.

  • Kelli Beer

    These are so much better than the store-bought stuffed mushrooms!

  • Kirstin Spinka

    These are delicious. They didn't last long.

  • Travis Reynolds

    I added a pinch of red pepper flakes for a little kick. Delicious!

  • Sharon Larson

    These were a huge hit at our party! Everyone raved about the flavor.

  • Zoie Kassulke

    Easy to follow recipe and the mushrooms turned out perfectly.

  • Suzanne Wintheiser

    I used Gruyere cheese instead of Parmesan and it was amazing.

  • Eloy Kub

    These are great to make ahead of time and bake just before serving.

  • Kaylah Streich

    My family loved these! Will definitely make again.

  • Eugene Grimes

    Make sure to really squeeze the spinach dry – it makes a big difference.

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