Large mushrooms are stuffed with a savory spinach, bacon and Parmesan cheese mixture, then baked until golden brown.
Preparation Time
15 mins
Cooking Time
30 mins
Total Time
45 mins
Calories
163 Calories
Recipe Instructions
Step 1
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Step 2
Preheat oven to 400 degrees F (200 degrees C). Butter a 9x13 inch baking dish with 2 tablespoons butter.
Step 3
Place frozen spinach in a medium saucepan with 1/4 cup water. Bring water to a boil, then reduce heat to medium and cook spinach covered 10 minutes. Uncover and stir. Remove from heat and drain.
Step 4
Remove stems from mushrooms. Arrange caps in the baking dish. Finely chop stems.
Step 5
Melt 3 tablespoons butter in a medium saucepan over medium heat, and mix in onion and garlic. Cook 5 minutes, or until tender, then mix in bacon, spinach, chopped mushroom stems and heavy cream. Bring cream to a boil. Remove from heat and mix in Parmesan cheese, salt and pepper.
Step 6
Stuff mushroom caps generously with the mixture. Drizzle with 2 tablespoons melted butter. Bake in the preheated oven 30 minutes until lightly browned.
