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.

Print Recipe

5 from 2 votes

Cheesy Bacon & Spinach Stuffed Mushrooms

Prep Time10 mins

Cook Time23 mins

Total Time33 mins

Course: Appies & Snacks

Servings: 18

Author: Pam - For the Love of Cooking

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.