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.
Cheesy Bacon & Spinach Stuffed Mushrooms
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
- 1/2 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
- 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.
So flavourful and tasty!
I also like stuffed mushrooms and yours look very good – I like the use of gruyere.
So am I. Love the stuffing you made. Definitely going to make these soon.
Flavorful combination – cheese, spinach and mushrooms. My favorites! Easy to prepare and may be served at any occasion for all ages.
Love this recipe Pam, I lovemushrooms, looks wonderful!
i do NOT like mushrooms, but man! it’d be hard to walk by a tray of these without grabbing at least one or two.