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Spinach & Bacon Stuffed Mushrooms

Created by KittenCal on December 23, 2014

6 to 8 uncooked bacon slices (cooked until crisp then minced in a food processor)
1 package (10 ounce) frozen chopped spinach
12 large mushrooms
3 tablespoons butter
2 tablespoons finely chopped onion

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.