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Roasted Mushrooms Stuffed with Spinach, Cheese and Bacon
Roasted Mushrooms Stuffed with Spinach, Cheese and Bacon
- Recipe Submitted by maryjosh on 09/24/2016
Ingredients List
- 24-28 medium white stuffer mushrooms
- 1 brick cream cheese (softened at room temperature)
- 1 small bag frozen spinach, thawed and drained
- 6 bacon stripes, cooked and crumbled
- 1 cup grated cheddar cheese
Directions
1. Preheat oven to 350.
2. Rinse mushrooms and pat dry with paper towels.
3. Remove stems and set aside. If mushrooms are too closed up you may wish to cut out some of the gills to make room for the stuffing. Finely chop the stems and gills, and set aside.
4. In a bowl, mix together cream cheese, thawed spinach, the chopped stems & gills, and bacon bits. I find freshly prepared bacon bits taste the best.
5. Spoon filling into mushroom caps and top evenly with grated cheddar cheese. Place on a baking tray lined with parchment paper.
6. Bake until mushrooms are soft and cheese on top is melted, approximately 15-20 minutes. Serve immediately.
2. Rinse mushrooms and pat dry with paper towels.
3. Remove stems and set aside. If mushrooms are too closed up you may wish to cut out some of the gills to make room for the stuffing. Finely chop the stems and gills, and set aside.
4. In a bowl, mix together cream cheese, thawed spinach, the chopped stems & gills, and bacon bits. I find freshly prepared bacon bits taste the best.
5. Spoon filling into mushroom caps and top evenly with grated cheddar cheese. Place on a baking tray lined with parchment paper.
6. Bake until mushrooms are soft and cheese on top is melted, approximately 15-20 minutes. Serve immediately.
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