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Craving Something Satisfyingly Savory? Look No Further Than This Stuffed Mushroom Recipe

Master the art of cooking by joining The Park at Forest Hill Apartments in Memphis, Tennessee in learning brand-new recipes. Not only will you impress your family and friends, but you will also enjoy a wider repertoire of culinary favorites.

For those who want to become master chefs of their kitchen domain, it’s worthwhile to shake up your repertoire of homecooked dishes. Start with this perfectly savory and salty recipe for Stuffed Mushrooms with Spinach and Bacon. As we all well-know, mushrooms are a versatile addition to any meal. Whether they’re sitting atop a perfectly cooked steak, filling your quesadilla, or folded into a delicious pasta, it’s hard not to adore these delectable fungi. Though a perfect party food, this dish makes for a wonderful appetizer, snack, or even full-blown entrée at home. Take a peek at the ingredients and directions provided below to get started!

Ingredients:

  • 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
  • ¼ cup heavy cream
  • ¼ cup grated Parmesan cheese
  • Salt and pepper to taste
  • 2 tablespoons butter, melted

Directions:

  1. Preheat oven to 400 degrees F. Butter a 9x13 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.

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