Spinach & Bacon Stuffed Mushrooms
Recipe: #16461
December 23, 2014
Categories: Appetizers, Mushrooms, Spinach, Baby Shower, Christmas, Game/Sports Day New Years, Oven Bake, Gluten-Free, Low Carbohydrate, No Eggs, more
"Makes a great appetizer! The great thing about these is that you can assemble them well in advance and refrigerate until ready to bake"
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (73.2 g)
- Calories 147.3
- Total Fat - 14 g
- Saturated Fat - 4.7 g
- Cholesterol - 19.1 mg
- Sodium - 222.2 mg
- Total Carbohydrate - 2.2 g
- Dietary Fiber - 0.8 g
- Sugars - 0.7 g
- Protein - 4.2 g
- Calcium - 50.8 mg
- Iron - 0.8 mg
- Vitamin C - 7.4 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 400 degrees F.
Step 2
Brush a baking sheet with soft or melted butter.
Step 3
Place frozen spinach in a medium saucepan with 1/4 cup water; bring water to a boil, then reduce heat to medium and cook spinach covered 10 minutes. Uncover and stir. Remove from heat and drain, cool slightly then hand-squeeze to remove all moisture. Chop the cooled spinach.
Step 4
Remove the stems from the caps. Arrange mushroom caps on the buttered baking. Finely chop stems.
Step 5
Melt 3 tablespoons butter in a medium saucepan over medium heat, and mix in onion and garlic. Cook 5 minutes, or until tender, then mix in bacon, chopped spinach, chopped mushroom stems and heavy cream; bring to a light boil, remove from heat and mix in 1/4 cup Parmesan cheese Season with salt and pepper.
Step 6
Stuff mushroom caps generously with the mixture. Drizzle each cap with melted butter (about 2 teaspoons each) - at this point you can refrigerate until ready to bake.
Step 7
Sprinkle with more Parmesan cheese.
Step 8
Bake in the preheated oven for about 25-30 minutes or until lightly browned.
Tips
No special items needed.
0 Reviews
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