Bacon & Spinach Stuffed Mushrooms

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I know Christmas decor has been up in stores for awhile and some radio stations already have 24/7 Christmas music but I just felt the excitement of all of the upcoming holidays this week.

It’s like the excitement you feel when you’re looking forward to that girls’ trip you’ve had planned with your besties or a special anniversary trip with your sweetie. Planning and dreaming about it is just as much part of the experience as taking the trip. The anticipation is half the fun.

For me, that buzzing of holiday excitement doesn’t happen just because I see Christmas decor in the stores. It happens when I realize how close they are — next week! Thanksgiving is kicking off the holiday season and I, for one, am stoked for some family time and PIE. :)

spinachstuffedmushrooms

These mushrooms were a spur of the moment idea and a Saturday night experiment with my hubby. After a little tweaking, I really loved how they turned out! Bits of bacon are stuffed inside (always a nice surprise for your tastebuds ;)) and then topped with a garlicky, spinach filling and covered with allll the cheese. Mmm, I think I need to go make some more…

Bacon & Spinach Stuffed Mushrooms; Recipe or Not

  • Servings: approx 12 mushrooms
  • Difficulty: easy
  • Print

  • 10 oz. mushrooms with stems (I used baby Portobellas)
  • 1 handful spinach leaves
  • 1-2 slices cooked bacon or turkey bacon*
  • 1 c. shredded fontina cheese (you could also use mozzarella or Parmesan)
  • 2 garlic cloves
  • 1/4 t. dried thyme
  • pinch of salt
  • 2 T. olive oil, divided

Preheat oven to 400º. Clean the mushrooms well, removing any dirt that may be on them. Carefully remove the stems by twisting gently at the base. Set the stems aside. In a food processor or blender, combine the mushroom stems, spinach leaves, garlic cloves, dried thyme, salt, and 1 T. olive oil. Pulse until there are no longer any large pieces of mushroom or garlic and the consistency is fairly smooth. Line a small baking sheet with aluminum foil, drizzle on 1 T. olive oil and spread around with clean hands. Place the mushrooms on the baking sheet, tops down. Tear or chop the bacon into really small pieces and place in the cavity of the mushroom. Next, cover the bacon with the mushroom/spinach mixture. Gently press & stuff to get as much as you can in the mushrooms. Top with the fontina cheese. Bake for 20 minutes until the mushrooms are tender.

*If you’re going to prepare a whole package of bacon, I recommend baking it. Then you can continue working on the mushrooms and filling while it bakes instead of having to keep an eye on it.

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