Cheesy Bacon & Spinach Stuffed Mushrooms

I am a huge lover of all types of mushrooms and thankfully my entire family loves them too. These bacon & spinach stuffed mushrooms are my new favorite. Seriously, they are so rich, cheesy, and decadent. My son had a friend over and they ate half of them within a few minutes. My daughter and I scrambled to get a couple for ourselves before they were devoured. These cheesy bacon & spinach stuffed mushrooms made for a great Super Bowl Sunday snack and we all thought they were delicious.

Preheat the oven to 350 degrees.

Cook the bacon in a skillet over medium heat until cooked through and crispy. Remove from the skillet and place on a paper towel to drain grease. Chop into crumbles.

Remove all but 1 teaspoon of bacon grease from the skillet. Add the shallot and cook, stirring often, for 1 minute. Add the spinach and cook, stirring often, for 2 minutes. Add the minced garlic and cook, stirring constantly, for 1 minute. Remove from the heat and pour into a bowl.

Once the spinach mixture cools a bit, add the cream cheese, Gruyere, panko crumbs, and most of the bacon bits; stir until well combined. Taste and season with sea salt and freshly cracked pepper, to taste, if needed.

Carefully remove the stems from each mushroom. Place the mushrooms in a cast iron skillet (or baking dish) and drizzle with some olive oil; toss to coat evenly.

Place spoonfuls of the bacon & spinach mixture into each mushroom, making sure to gently press the mixture down into the mushrooms. Sprinkle the top of each mushroom with a bit more shredded Gruyere.

Place into the oven and bake for 15-18 minutes. Remove from the oven and sprinkle with the remaining bacon bits. Serve immediately. Enjoy.

5.0 from 2 reviews

Cheesy Bacon & Spinach Stuffed Mushrooms

 

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Prep time

10 mins

Cook time

23 mins

Total time

33 mins

 

Author: Pam - For the Love of Cooking

Recipe type: Appetizer

Serves: 18

Ingredients

• 3 slices of bacon, cooked & chopped into bits
• 2 tbsp shallot, diced
• 2 cups baby spinach, chopped
• 1 large clove of garlic, minced
• 2 oz cream cheese, room temperature
• ½ cup Gruyere, shredded (plus more for top)
• 1 tbsp plain panko crumbs
• Sea salt and freshly cracked pepper, to taste
• 8 oz small button mushrooms, cleaned & stems removed
• Drizzle of olive oil

Instructions

1. Preheat the oven to 350 degrees.
2. Cook the bacon in a skillet over medium heat until cooked through and crispy.
3. Remove from the skillet and place on a paper towel to drain grease. Chop into crumbles.
4. Remove all but 1 teaspoon of bacon grease from the skillet.
5. Add the shallot and cook, stirring often, for 1 minute.
6. Add the spinach and cook, stirring often, for 2 minutes.
7. Add the minced garlic and cook, stirring constantly, for 1 minute.
8. Remove from the heat and pour into a bowl.
9. Once the spinach mixture cools a bit, add the cream cheese, Gruyere, panko crumbs, and most of the bacon bits; stir until well combined.
10. Taste and season with sea salt and freshly cracked pepper, to taste, if needed.
11. Carefully remove the stems from each mushroom.
12. Place the mushrooms in a cast iron skillet (or baking dish) and drizzle with some olive oil; toss to coat evenly.
13. Place spoonfuls of the bacon & spinach mixture into each mushroom, making sure to gently press the mixture down into the mushrooms.
14. Sprinkle the top of each mushroom with a bit more shredded Gruyere.
15. Place into the oven and bake for 15-18 minutes.
16. Remove from the oven and sprinkle with the remaining bacon bits.
17. Serve immediately. Enjoy.

3.5.3226