Recipes in this Post
Whilst at the local grocery store this morning trying to figure out what I was going to make with the defrosted chicken in my refrigerator, I came across some lovely large mushrooms, perfect for stuffing. I don’t know about you, but I love mushrooms, and stuffed ones even more.
The Braised Chicken with Onions and Mushrooms that I am making for dinner also calls for bacon, so it was just a matter of cooking off a bit more to add to my stuffing. You will love the way these taste, I had fun eating the little bit of stuffing that was left in the bowl!
Recipe: Spinach and Bacon Stuffed Mushrooms
- 8 large mushrooms, stems removed and reserved
- 1 tablespoon butter
- 1 tablespoon shallots in oil
- 1 teaspoon sherry
- 2 tablespoons frozen spinach
- 2 slices bacon
- 2 tablespoons Panko breadcrumbs
- 2 tablespoons Parmesan cheese
- sea salt to taste
- freshly ground pepper to taste
- Chop the mushrooms stems well.
- Heat the butter in a sauté pan, then add the shallots in oil. Let the shallots cook until they are translucent, then add the chopped mushrooms stems. When the stems have softened a bit, add the sherry, and cook the mushrooms down until they are pretty soft.
- Add the frozen spinach right into the pan, and stir it in with the mushrooms. It will cook nicely without getting mushy. When the spinach is hot, remove all in the pan to a bowl.
- In a separate pan, cook the bacon until crisp but not burned. Chop the bacon finely.
- Add the bacon to the mushroom mixture.
- Add the Panko breadcrumbs, and cheese.
- Mix all together.
- Have the mushrooms on a sheet pan or other oven proof dish.
- Using a small spoon, stuff the mushrooms with the stuffing.
- Refrigerate for about a half an hour or until ready to cook.
- Heat the broiler, and put a bit more Parmesan cheese on top of each mushroom.
- Place in the broiler and broil until the cheese has melted and slightly browned.
- Serve hot.
Depending on the size of your mushrooms, you may need to adjust the other ingredients. Get the chopped spinach in the bag in the freezer section, you don’t need much. Do not defrost the spinach beforehand. It cooks just perfectly straight from the freezer.
If you are a vegetarian, you can omit the bacon completely, or use a bacon substitute.
Preparation time: 15 minute(s)
Cooking time: 10 minute(s)
Diet type: Vegetarian
Number of servings (yield): 4
Culinary tradition: USA (Traditional)
Copyright © The Good Plate.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.