Spinach and Bacon Stuffed Mushrooms are little bites of goodness that will make you the hit of the party. Make more than you think you’ll need…because you will need it.
Last month I was looking at my blog and realized that all of my recipes are for lunch and dinner, and I only have a handful of side dishes. I don’t have any recipes for breakfast, appetizers, party foods, or dessert. There’s really no excuse, and so it’s high time to change that.
A couple of years ago I found a stuffed mushroom recipe that I really liked. I made it a couple of times, and got rave reviews from friends. So it made perfect sense for stuffed mushrooms to be my first appetizer recipe.
I never ate a whole lot of mushrooms growing up, and I don’t remember my parents ever cooking with them. As an adult I ate them more often, but still never bought them at the store. When I finally began to buy them I went with white button, because I wasn’t a fan of the portobello mushroom texture. Eventually I decided to try baby portobellos, really liked them, and made the switch.
Two weeks ago I went online to find the recipe, and of course couldn’t locate it anywhere. But I remembered most of the ingredients, and decided to wing it. Not a good plan, because they were average at best. Obviously I had done something wrong, but I wasn’t sure exactly what. I went back onto Pinterest, found similar recipes, and immediately realized my numerous mistakes. First, I used thawed frozen spinach instead of fresh, didn’t squeeze out enough of the water, and didn’t precook it. Then I used too much mushroom for the filler, and used the more dense baby portobellos. Last, but certainly not least, I added olive oil to bring the filling together. Yes, it combined the filling, but not in a good way.
I had to redeem myself, and that’s how Spinach and Bacon Stuffed Mushrooms was born
Rather than portobello I used white button mushrooms, and only used the mushroom stems for the filling. I used fresh baby spinach, and cooked it down with finely diced onion. And I didn’t add any oil to the mixture. I also added thick-cut bacon, roasted garlic, and fresh parmesan, and finely minced everything so that every bite has every flavor
I thought I had too much mixture, but I got it all to fit. The key is also to use larger mushrooms so you get more surface area and a more substantial bite.
The last time I guessed on the cooking time, and that didn’t go well because I think I cooked them too long. This time I cooked them for 18 minutes and they were perfect.
I ate one of the Spinach and Bacon Stuffed Mushrooms as soon as it came out of the oven, and knew I had hit the jackpot. The salty bacon and parmesan pair beautifully with the savory spinach and mushrooms. Roasted garlic adds a subtle depth of flavor. If you use fresh garlic, cook it with the spinach to eliminate some of the harsh bite. I finished the mushrooms with toasted pine nuts, to add a light crunch.
I highly recommend you eat these Spinach and Bacon Stuffed Mushrooms warm…as soon as you can once they are out of the oven. Room temperature stuffed mushrooms are not good, and they do not reheat well. The great thing about Spinach and Bacon Stuffed Mushrooms is that you can make the filling ahead, and then stuff and cook them off when needed. When I made these for a party, I made the filling about 2 hours ahead and they were perfect.
Spinach and Bacon Stuffed Mushrooms are so delicious. These hearty little bites are a perfect addition to any party spread. You’ll want to make a lot, because your friends will devour them.
Spinach and Bacon Stuffed Mushrooms Recipe
- 12 ea white button mushrooms, with stems
- 1 cup, packed baby spinach
- 2 slices thick-cut bacon
- 2 cloves roasted garlic, minced
- 2 Tablespoons Italian bread crumbs
- 1/4 cup yellow onion, diced
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 Tablespoon pine nuts
- 1/4 cup fresh grated parmesan cheese
- 1/2 teaspoon salt
- 1 teaspoon Freshly ground pepper
Preheat oven to 400 degrees
Add raw pine nuts to skillet. Turn heat to medium and toast, tossing occasionally, until pine nuts are lightly browned. Pay attention, because pine nuts go from toasted to burnt very quickly
Use mushrooms that are all about the same size, so they cook evenly. Wipe mushrooms clean with a damp cloth. Remove stems. Mince stems finely in food processor
Cook bacon to desired doneness in skillet over medium heat. Drain, cool, and mince finely in food processor
Discard all but 1/2 Tablespoon of bacon fat. Add onion, and cook for 2 minutes until translucent. Rinse spinach thoroughly, and add to skillet. Cook until wilted. You may need to add a little water. Remove from heat and finely mince in food processor
Add mushroom stems, bacon, and spinach to large bowl. Combine with Italian bread crumbs, garlic, parmesan cheese and seasonings. Stir to fully combine
Line a baking sheet with aluminum foil. Place mushrooms top down on the foil. Leave a little space between each mushroom so they cook evenly. Fill each mushroom cap with the filling.
Cook mushrooms for 20 minutes. Remove from oven, top with fresh parmesan and pine nuts. Serve immediately
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