Spinach and Bacon Stuffed Mushrooms
3578 days ago
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From Colleen Kennedy of www.soufflebombay.com
Ingredients
- 18 stuffing mushrooms
- 1 cup cooked crumbled bacon or pancetta
- 1 1/2 pounds fresh baby spinach, rough chopped
- 1/4 cup shredded Parmesan, Asiago or Monterey Jack cheese
Directions
- Prepare your mushrooms, by cleaning them and removing the stems. To clean, simply brush mushrooms with a paper towel or mushroom brush to remove any remaining soil.
- Place mushrooms on a very oiled greased baking sheet and season the insides with a bit of salt and pepper.
- Preheat oven to 375F. In a large sauté pan, cook your bacon or pancetta until almost crisp.
- Remove meat and in the bacon fat, sauté your spinach until just wilted, add in salt pepper (and if your want a little heat some red pepper) and toss to combine. Remove from the heat, toss spinach with the bacon and fill mushrooms with the mixture. Stuff your mushrooms with the mixture pressing down to get it secure.
- Bake at 375 for 12-15 minutes or until mushrooms are done to your liking (cook time will vary based on size of mushrooms used). Top mushrooms with a sprinkling of cheese 1-2 minutes before you pull them from the oven. Serve immediately.
