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SPINACH STUFFED MUSHROOMS
These Spinach Stuffed Mushrooms are small bites of cheesy deliciousness, stuffed full of spinach and bacon with a touch of cayenne, making them the perfect appetizer for any occasion. Stuff a portobello and they become a meal all by themselves!
Prep Time
25
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
45
minutes
minutes
Servings
24
appetizers
Author
Linda Warren
Ingredients
4
slices
of bacon
cooked & crumbled
1
medium onion
chopped small
1
teaspoon
minced garlic
⅛
teaspoon
cayenne pepper
2
packages of frozen spinach
thawed and squeezed free of moisture
8-
oz
cream cheese
softened
¼
cup
cheddar cheese,
grated
¼
cup
Monterey Jack cheese,
shredded
¼
cup
mozzarella cheese,
shredded
1
cup
Panko bread crumbs,
divided
½
cup
Parmesan cheese,
grated
¼
cup
+ 2 Tablespoons melted butter
Instructions
Brown bacon in skillet. Remove and let drain on paper towel.
Leave bacon fat in pan and add in chopped onion and minced garlic. Sauté for 3-5 minutes until onion is soft.
In a medium bowl, combine spinach, cream cheese, other cheeses and panko crumbs.
Add in cooked onions and garlic. Stir to combine.
Wash 24 large mushroom caps. Remove stems.
Spray 1 or 2 rectangular baking dishes with nonstick spray.
Melt ¼ cup butter and dip mushroom caps to coat. Melt additional butter if needed. Place caps in prepared baking dish.
Fill caps to overflowing with spinach mixture.
Mix ½ cup panko crumbs, ½ cup grated parmesan cheese and 2 Tablespoons of melted butter together in small bowl.
Sprinkle mixture on top of filled mushroom caps.
Bake for 20 minutes.
Sprinkle with bacon bits and serve immediately.