Bacon & Spinach Stuffed Mushrooms
Try these mushroom caps generously stuffed with a combination of sautéed baby spinach, chopped mushrooms, bacon, bread crumbs and Parmesan cheese. This is a lighter alternative to traditional stuffed mushrooms, 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
Ingredients
Ingredients
- 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
Method
Method
Method
- 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 fine.
- 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