Paula Deen's Bacon & Spinach Stuffed Mushrooms

This is an excellent recipe and extremely easy to to make. You will not be disappointed.

• Ready In: 30 mins
• Yields: 20 Caps

Ingredients

• 20  large mushrooms
• 1 (10 ounce) package frozen chopped spinach
• 6  slices bacon, cooked and crumbled
• 8  ounces cream cheese
• 1⁄2 cup scallion, chopped
•  salt and pepper
• 1⁄2 cup parmesan cheese, grated

Directions

1. Preheat oven to 400 degrees Fahrenheit.
2. Put a little water on a paper towel and wipe the mushroom caps clean.
3. Put the spinach in a sieve and set it over the sink and squeeze out as much liquid as you can. You don’t want that extra spinach juice making your mushroom caps soggy.
4. In a large bowl, mix together the spinach, bacon, cream cheese, scallions, salt and black pepper.
5. Fill the mushroom caps with the mixture and set them on a baking sheet. Sprinkle the parmesan cheese on top.
6. Bake until the topping is golden brown, about 15 minutes.
7. Let the mushrooms cool a bit on the baking sheet. While they are still warm, arrange on a platter and serve.