Stuffed Mushrooms with Spinach

Published on April 2, 2019

• 2 tablespoons butter

• 5 slices bacon

• 1 (10 ounce) package frozen chopped spinach

• 12 large mushrooms

• 3 tablespoons butter

• 2 tablespoons finely chopped onion

• 2 cloves garlic, peeled and minced

• .40000000596046 cup heavy cream

• ¼ cup grated Parmesan cheese

• salt and pepper to taste

• 2 tablespoons butter, melted

1. Preheat oven to 400 degrees F (200 degrees C). Butter a 9×13 inch baking dish with 2 tablespoons butter.

2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

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.

4. Remove stems from mushrooms. Arrange caps in the baking dish. Finely chop stems.

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, spinach, chopped mushroom stems and heavy cream. Bring cream to a boil. Remove from heat and mix in Parmesan cheese, salt and pepper.

6. Stuff mushroom caps generously with the mixture. Drizzle with 2 tablespoons melted butter. Bake in the preheated oven 30 minutes until lightly browned.

I Made It

Nutrition Facts (per serving)

163Calories16g Fat3g Carbs4g Protein

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Nutrition FactsServings Per Recipe12Calories163% Daily Value *Total Fat16g20%Saturated Fat8g41%Cholesterol38mg13%Sodium199mg9%Total Carbohydrate3g1%Dietary Fiber1g4%Total Sugars1gProtein4gVitamin C2mg11%Calcium64mg5%Iron1mg4%Potassium194mg4%

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