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Spinach and Bacon Stuffed Mushrooms stuffed with sautéed baby spinach, chopped mushrooms, bacon, bread crumbs and Parmesan cheese – a lighter alternative to traditional stuffed mushrooms yet loaded with tons of flavor!
Spinach and Bacon Stuffed Mushrooms
The stuffing is so good, I could eat it by the spoonful! More mushroom appetizers you might also like Philly Cheesesteak Stuffed Mushrooms, Mushroom Ceviche or Lasagna Stuffed Mushrooms.
Here are some tips and variations:
- I prefer the flavor of real bacon, so I buy center cut which is a bit leaner than regular bacon and I drain it well after cooking. Can you make them with turkey bacon? Sure, if you don’t eat pork that would work.
- To make these vegetarian, replace the bacon with a little Feta cheese and chopped fresh herbs.
- Can you make them ahead of time? Yes, you can prepare the stuffing ahead, then fill and bake them right before serving.
More easy to grab appetizers:
Spinach and Bacon Stuffed Mushrooms
Spinach and Bacon Stuffed Mushrooms stuffed with sautéed baby spinach, chopped mushrooms, bacon, bread crumbs and Parmesan cheese – a lighter alternative to traditional stuffed mushrooms yet loaded with tons of flavor!
Yield: 11 servings
Serving Size: 1 mushroom
Ingredients
- 14 oz 1 package fresh mushrooms, stems separated
- 2 garlic cloves, sliced thin
- 4 cups fresh baby spinach
- 4 slices center cut bacon
- 1 tsp olive oil
- 1/4 cup Italian seasoned bread crumbs, or GF
- 2 tbsp shredded Parmesan cheese
- Smart Balance cooking spray
Instructions
- 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 skillet. Rinse spinach and add to the skillet; cook until it wilts, about 2 minutes.
- Remove from the pan, squeeze excess liquid and chop fine. Set aside.
- Dry skillet, add bacon to the skillet and cook on low heat until bacon is cooked through. Set aside on a paper towel. Coarsely chop.
- Clean skillet and add olive oil to the pan. 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.
Last Step:
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Nutrition
Serving: 1 mushroom, Calories: 34.5 kcal, Carbohydrates: 3 g, Protein: 3 g, Fat: 1.5 g, Saturated Fat: 0.5 g, Cholesterol: 2.5 mg, Sodium: 58.5 mg, Fiber: 1 g, Sugar: 0.5 g
