Spinach and Bacon Stuffed Mushrooms - KMOV.com

Spinach and Bacon Stuffed Mushrooms

Yield: 30 mushrooms
30 Baby Bella mushroom caps, cleaned and stems removed
5-6 slices of hickory smoked bacon
8 oz. (net wt) fresh spinach
1 shallot, finely chopped
1 garlic clove, finely chopped
½ tsp nutmeg
¼ tsp salt and pepper
6 oz cream cheese, softened
½ cup imported Parmesan cheese, grated + ¼ cup
¼ cup breadcrumbs
2 TBL melted butter
Preheat oven to 350°. 
Heat non-stick skillet to medium high heat.  Add bacon and cook on each side until crisp.  Remove from skillet and place on plate lined with paper towels.  Drain bacon grease, reserving 2 TBL in pan.  Return skillet to heat.  Add fresh spinach, shallots, garlic, nutmeg, salt and pepper.  Sauté until spinach is wilted.  Add softened cream cheese to spinach and mix thoroughly.  Stir in crumbled bacon and grated Parmesan cheese.  Remove from heat.  Spoon mixture into cleaned mushroom caps and place on sheet pan.  Mix ¼ cup Parmesan, breadcrumbs and 2 TBL of melted butter and sprinkle tops of mushrooms.
Bake for 25 minutes.

Fun Serving Ideas:
For a Holiday Party, fill holiday boxes or tins with rice or dried beans and place the mushroom caps at the end of a fork and push for (handle side down) into rice.
For a Garden Party, fill a flower pots of different sizes with dried black beans.  Place mushroom caps at the end of a fork and push fork into beans and serve!  They will look like flower buds in a flower pot!

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