Ingredients
Scale
- 16 large mushrooms, cleaned and stems removed
- 6 slices of bacon, chopped
- 2 cups fresh spinach, chopped
- 1 cup cream cheese, softened
- ½ cup grated Parmesan cheese
- 2 cloves garlic, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional, for a kick)
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 375°F (190°C) and clean mushrooms, removing stems.
- Cook bacon in a skillet until crispy, then drain on paper towels.
- Sauté chopped mushroom stems in bacon fat, then add spinach and garlic until softened.
- Mix sautéed vegetables, bacon, cream cheese, Parmesan, salt, and spices in a bowl.
- Stuff each mushroom cap with the filling, placing them on a lined baking sheet.
- Bake for 20-25 minutes until mushrooms are tender and tops are golden brown.
- Cool slightly, garnish with parsley, and serve warm.
Notes
- For extra flavor, you can add herbs like thyme or oregano to the filling.
- These mushrooms can be prepared ahead of time and baked just before serving.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Omnivore
Nutrition
- Serving Size: 1 stuffed mushroom
- Calories: 150
- Sugar: 1g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 25mg