Cheesy Bacon & Spinach Stuffed Mushrooms
Servings 18
Equipment
- Cast Iron Skillet or Ovenproof Skillet
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.