Bacon Spinach and Four Cheese Stuffed Mushrooms

4.63 from 45 votes

Bacon Spinach and Four Cheese Stuffed Mushrooms

At every party, these are the first ones gone from my appetizer table. Crispy bacon, wilted spinach, and four melted cheeses fill each mushroom cap. Sometimes, I stuff them the night before, so there's no last-minute oven juggling. That make-ahead trick is exactly what you need for a party appetizer that still comes out hot and bubbly.

Prep Time15

Cook Time30

Total Time45

Course: Appetizer, Snack

Cuisine: American, Italian

Servings: 12-14 mushrooms, depending on the size

Calories: 113kcal

Author: Lyuba Brooke

Ingredients

5 crispy bacon strips cooked
3 oz fresh spinach
1 large garlic clove
1 tbsp oil for cooking
16 oz whole baby bella mushrooms try to pick out larger mushrooms
4 oz cream cheese
1 egg
1/4 cup Italian bread crumbs
1 cup Italian cheese mix
Salt
Fresh cracked black pepper
1/4 cup Italian cheese mix for topping
2 crispy bacon strips crumbled, for topping

Instructions

Preheat the oven to 350℉.
Wash mushrooms and carefully take off the stems. Toss mushrooms lightly in olive oil and set aside.
Preheat a small cooking pan and 1 tbsp of olive oil on medium heat.
Chop spinach and add it to the pan. Cook covered over medium heat until almost cooked. Mince garlic and add it to spinach. Dice bacon strips and add it to spinach as well. Mix well and cook until spinach is done. Take off heat.
In a medium mixing bowl, combine cream cheese, bread crumbs, cheese mix, egg, salt and pepper. Mix very well until all combined.
Add spinach and bacon to the cheese mixture. Mix until evenly incorporated.
Place mushroom cups into a baking dish. Carefully fill mushroom cups with cheese mixture pressing down lightly with your finger to fit a little bit more.
Sprinkle each stuffed mushroom with a little bit of cheese and bacon.
Bake about 17-20 minutes.

Video

Notes

Bread Crumbs Substitution: swap Panko or gluten-free bread crumbs for the Italian bread crumbs if gluten free stuffed mushrooms are needed. Or, crushed pork rinds work in place of bread crumbs for a low-carb version.
To Fit More Filling: scrape out the gills from the mushroom caps for a little extra room for the filling.

Nutrition