Stuffed Mushrooms with Spinach
Ingredients
- 5 slices bacon
- 1 (10 ounce) package frozen chopped spinach
- 12 large mushrooms
- 3 tablespoons butter
- 2 tablespoons finely chopped onion
- 2 cloves garlic, peeled and minced
- ⅓ cup heavy cream
- 1 tablespoon heavy cream
- ¼ cup grated Parmesan cheese
- salt and pepper to taste
- 2 tablespoons butter, melted
Shop ingredients
Instacart® is a registered trademark of Maplebear Inc.
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Very generously butter a 9x13-inch baking dish.
- Cook bacon in a large, deep skillet over medium-high heat until evenly brown, about 10 minutes. Drain, crumble, and set aside.
- While the bacon is cooking, place frozen spinach in a medium saucepan. Add 1/4 cup water and bring to a boil. Reduce the heat to medium, cover, and cook for 10 minutes. Uncover and stir, then remove from the heat and drain.
- Remove stems from mushrooms. Arrange caps in the prepared baking dish. Finely chop stems.
- Melt 3 tablespoons butter in a medium saucepan over medium heat. Add onion and garlic; cook and stir until onion is translucent, about 5 minutes. Stir in spinach, bacon, and mushroom stems, then pour in 1/3 cup plus 1 tablespoon cream; bring to a boil. Remove from the heat and stir in Parmesan, salt, and pepper.
- Stuff mushroom caps generously with spinach mixture. Drizzle 2 tablespoons melted butter over top.
- Bake in the preheated oven until lightly browned, about 30 minutes.
Source
Original recipe: View Original