Last Updated on November 29, 2022
Bacon Spinach Stuffed Mushrooms are an appetizer that’s easy on your time and easy on your wallet.
Whilst at the local grocery store this morning trying to figure out what I would 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!
You can omit the bacon completely or use a bacon substitute if you are a vegetarian.
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 will cook just perfectly straight from the freezer.
I am sure I have said this before, but there is no reason to break the bank when buying sherry for mushrooms. If you enjoy having a glass every now and then, please use your favorite vintner’s sherry. Otherwise, a bottle of cooking sherry is just fine.
- 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
- 8 large mushroomsChop the mushrooms stems well.
- 1 tablespoon butter, 1 tablespoon shallots in oil, 1 teaspoon sherryHeat 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.
- 2 tablespoons frozen spinachAdd 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.
- 2 slices baconIn a separate pan, cook the bacon until crisp but not burned. Chop the bacon finely.
- Add the bacon to the mushroom mixture.
- 2 tablespoons Panko breadcrumbs, 2 tablespoons Parmesan cheese, sea salt to taste, freshly ground pepper to tasteAdd the Panko breadcrumbs and cheese. Taste for seasoning. Add salt and pepper to your liking.
- 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.