Bacon and Spinach Stuffed Mushrooms Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 14 ounces - fresh mushrooms, stems separated
  • 2 cloves - garlic, sliced thinly
  • 4 cups - fresh baby spinach leaves
  • 4 slices - center cut bacon
  • 1 teaspoons - olive oil
  • 1/4 cups - Italian seasoned bread crumbs
  • 2 tablespoons - shredded Parmesan cheese
  • - cooking spray
  • Directions:

    1. Preheat the oven to 400 degrees F. Lightly spray a foil-lined baking pan with the cooking spray.

    2. Remove stems from mushrooms and mince the stems finely.

    3. Heat a medium skillet; rinse spinach and add to the skillet, cooking until it wilts (about 2 minutes). Remove spinach from the pan, squeeze off any excess liquid and chop finely. Set aside.

    4. Dry the skillet; add bacon to the skillet, cooking over medium heat until cooked through. Once cooled slightly, coarsely chop and set aside.

    5. Wipe out the skillet and add olive oil to the pan; add garlic and saute until golden (about 2 minutes). Add the minced mushroom stems and saute until soft, about 2 minutes more. Remove pan from heat.

    6. In a medium bowl, combine mushroom stems with spinach, bacon, bread crumbs, and parmesan cheese.

    7. Place mushroom caps on the prepared baking pan or dish, and sprinkle them with a little bit of salt. Fill mushroom centers with the spinach mixture, round off the tops. Lightly spray tops of mushrooms with cooking oil.

    8. Bake about 20 minutes or until golden brown. Serve warm. Garnish with a sprinkle of Parmesan cheese just before serving, if desired.

    Brief Description

    Healthier, but still tasty, version of stuffed mushrooms without the creamy cheese middle.

    Main Ingredient:


    Category:  Appetizers

    Cuisine:  Italian

    Prep Time: 20 min
    Cook Time: 30 min


    Per serving (1 mushroom): 34.7 calories, 1.5 g fat, 2.9 g protein, 3.2 g carb, 0.9 g fiber, 0.7 g sugar, 58.3 mg sodium.


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    Posted On:

    January 22, 2017

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