These easy stuffed mushrooms filled with spinach, bacon, and Parmesan cheese are the perfect appetizer for your next party.
Ingredients
- slices bacon: 5 piece
- frozen chopped spinach: 1 pack (10 ounce pack)
- mushrooms: 12 piece
- butter: 3 Tbsp
- onion: 2 Tbsp (finely chopped)
- garlic, peeled and: 2 clove (minced)
- heavy cream: 0.33333 cup
- heavy cream: 1 Tbsp
- Parmesan cheese: 0.25 cup (grated)
- salt and pepper: (to taste)
- butter: 2 Tbsp (melted)
Metric Conversion
Stages of cooking
-
Preheat the oven to 400 degrees F (200 degrees C). Very generously butter a 9x13-inch baking dish.
-
Cook bacon in a large, deep skillet over medium-high heat until evenly brown, about 10 minutes. Drain, crumble, and set aside.
-
While the bacon is cooking, place frozen spinach in a medium saucepan. Add 1/4 cup water and bring to a boil. Reduce the heat to medium, cover, and cook for 10 minutes. Uncover and stir, then remove from the heat and drain.
-
Remove stems from mushrooms. Arrange caps in the prepared baking dish. Finely chop stems.
-
Melt 3 tablespoons butter in a medium saucepan over medium heat. Add onion and garlic; cook and stir until onion is translucent, about 5 minutes. Stir in spinach, bacon, and mushroom stems, then pour in 1/3 cup plus 1 tablespoon cream; bring to a boil. Remove from the heat and stir in Parmesan, salt, and pepper.
-
Stuff mushroom caps generously with spinach mixture. Drizzle 2 tablespoons melted butter over top.
-
Bake in the preheated oven until lightly browned, about 30 minutes.
