Try these mushroom caps generously stuffed with a combination of sautéed baby spinach, chopped mushrooms, bacon, bread crumbs and Parmesan cheese. There is a lighter alternative to the traditional stuffed mushrooms below the video, yet they are still loaded with tons of flavour. You could make this recipe with turkey bacon or you could replace the bacon with a little Feta cheese and chopped fresh herbs.
Spinach and Bacon Stuffed Mushrooms
- 14 oz (1 package) fresh mushrooms, stems separated
- 2 garlic cloves, sliced thin
- 4 cups fresh baby spinach
- 4 slices centre cut bacon
- 1 tsp olive oil
- 1/4 cup Italian seasoned bread crumbs
- 2 tbsp shredded Parmesan cheese
- Cooking spray
- Preheat the oven to 400°F.
- Lightly spray a foil lined baking pan or baking dish
with cooking spray.
- Remove stems from mushrooms and mince finely.
- Heat a medium sized frying pan. Rinse spinach and add to the pan; cook until it wilts (about 2 minutes).
- Remove from the pan, squeeze excess liquid and chop fine. Set aside.
- Dry the pan, add bacon and cook on low heat until bacon is cooked through. Set aside on a paper towel then coarsely chop.
- Clean the pan and add olive oil. Add garlic and saute until golden, about 2 minutes.
- Add minced mushroom stems and saute until soft, about 2 minutes.
- Remove from heat and combine mushroom stems with sauteed spinach, bacon, bread crumbs, and parmesan cheese.
- Season mushroom caps with salt.
- Fill mushrooms with spinach mixture, rounding tops off.
- Place on an oven safe dish and lightly spray the tops with oil.
- Bake 20 minutes or until golden.
- Eat warm – This makes about 11 medium sized mushrooms.
Serves 11 – Serving Size: 1 mushroom – Nutrition Per Serving
Calories: 35, Fat: 2g, Protein: 3g, Carbohydrate: 3g, Fibre: 1g