Cheesy Bacon & Spinach Stuffed Mushrooms
I am a huge lover of all types of mushrooms and thankfully my entire family loves them too. These cheesy bacon & spinach stuffed mushrooms are my new favorite. Seriously, they are so rich, cheesy, and decadent. My son had a friend over and they ate half of them within a few minutes. My daughter and I scrambled to get a couple for ourselves before they were devoured. This easy cheesy bacon & spinach stuffed mushrooms recipe made for a great Super Bowl Sunday snack and we all thought they were delicious.
Cheesy Bacon & Spinach Stuffed Mushrooms
Ingredients:
- 3 slices of bacon, cooked & chopped into bits
- 2 tbsp shallot, diced
- 2 cups baby spinach, chopped
- 1 large clove of garlic, minced
- 2 oz cream cheese, at room temperature
- ½ cup Gruyere, shredded (plus more for the top)
- 1 tbsp plain panko crumbs
- Sea salt and freshly cracked pepper, to taste
- 8 oz small button mushrooms, cleaned & stems removed
- Drizzle of olive oil
How to Make Cheesy Bacon & Spinach Stuffed Mushrooms
Preheat the oven to 350 degrees.
Cook the bacon in a skillet over medium heat until cooked through and crispy. Remove from the skillet and place on a paper towel to drain the grease. Chop into crumbles.
Remove all but 1 teaspoon of bacon grease from the skillet. Add the shallot and cook, stirring often, for 1 minute. Add the spinach and cook, stirring often, for 2 minutes. Add the minced garlic and cook, stirring constantly, for 1 minute. Remove from the heat and pour into a bowl.
Once the spinach mixture cools a bit, add the cream cheese, Gruyere, panko crumbs, and most of the bacon bits; stir until well combined. Taste and season with sea salt and freshly cracked pepper, to taste if needed.
Carefully remove the stems from each mushroom. Place the mushrooms in a cast iron skillet (or baking dish) and drizzle with olive oil; toss to coat evenly.
Place spoonfuls of the bacon & spinach mixture into each mushroom, making sure to gently press the mixture down into the mushrooms. Sprinkle the top of each mushroom with a bit more shredded Gruyere.
Place into the oven and bake for 15-18 minutes. Remove from the oven and sprinkle with the remaining bacon bits. Serve immediately. Enjoy.
Equipment
Ingredients
- 3 slices of bacon cooked & chopped into bits
- 2 tbsp shallot diced
- 2 cups baby spinach chopped
- 1 large clove of garlic minced
- 2 oz cream cheese at room temperature
- ½ cup Gruyere shredded (plus more for the top)
- 1 tbsp plain panko crumbs
- Sea salt and freshly cracked pepper, to taste
- 8 oz small button mushrooms, cleaned & stems removed
- Drizzle of olive oil
Instructions
- Preheat the oven to 350 degrees.
- Cook the bacon in a skillet over medium heat until cooked through and crispy.
- Remove from the skillet and place on a paper towel to drain the grease. Chop into crumbles.
- Remove all but 1 teaspoon of bacon grease from the skillet.
- Add the shallot and cook, stirring often, for 1 minute.
- Add the spinach and cook, stirring often, for 2 minutes.
- Add the minced garlic and cook, stirring constantly, for 1 minute.
- Remove from the heat and pour into a bowl.
- Once the spinach mixture cools a bit, add the cream cheese, Gruyere, panko crumbs, and most of the bacon bits; stir until well combined.
- Taste and season with sea salt and freshly cracked pepper, to taste, if needed.
- Carefully remove the stems from each mushroom.
- Place the mushrooms in a cast iron skillet (or baking dish) and drizzle with some olive oil; toss to coat evenly.
- Place spoonfuls of the bacon & spinach mixture into each mushroom, making sure to gently press the mixture down into the mushrooms.
- Sprinkle the top of each mushroom with a bit more shredded Gruyere.
- Place into the oven and bake for 15-18 minutes.
- Remove from the oven and sprinkle with the remaining bacon bits.
- Serve immediately. Enjoy.
So flavourful and tasty!
I can’t wait to try your recipe! I just bought all the ingredients (but due to where I was shopping some items had to be substituted for others.)
Keeping mostly to your recipe, but will be using shredded Parmesan and Romano cheeses, breadcrumbs instead of Panko and onion instead of shallots. I have a feeling they’ll still be delicious. Thanks for sharing your recipe.
I also like stuffed mushrooms and yours look very good – I like the use of gruyere.
So am I. Love the stuffing you made. Definitely going to make these soon.
Flavorful combination – cheese, spinach and mushrooms. My favorites! Easy to prepare and may be served at any occasion for all ages.
Love this recipe Pam, I lovemushrooms, looks wonderful!
i do NOT like mushrooms, but man! it’d be hard to walk by a tray of these without grabbing at least one or two.
Flavorful combination.