Stuffed Mushrooms With Spinach
- Ready In:
- 50mins
- Ingredients:
- 11
- Yields:
-
12 Mushrooms
ingredients
- 2 tablespoons butter
- 5 slices bacon
- 1 (10 ounce) package frozen chopped spinach
- 12 large mushrooms
- 3 tablespoons butter
- 2 tablespoons finely chopped onions
- 2 garlic cloves, peeled and minced
- 3⁄8 cup heavy cream
- 1⁄4 cup grated parmesan cheese
- salt and pepper
- 2 tablespoons butter, melted
directions
- Preheat oven to 400 degrees F (200 degrees C).
- Butter a 9x13 inch baking dish with 2 tablespoons butter.
- Place bacon in a large, deep skillet.
- Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- 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.
- Remove stems from mushrooms.
- Arrange caps in the baking dish.
- Finely chop stems.
- 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, spinach, chopped mushroom stems and heavy cream.
- Bring cream to a boil.
- Remove from heat and mix in Parmesan cheese, salt and pepper.
- Stuff mushroom caps generously with the mixture.
- Drizzle with 2 tablespoons melted butter.
- Bake in the preheated oven 30 minutes until lightly browned.
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