Mushroom caps are generously stuffed with a combination of sautéed baby spinach, chopped mushrooms, bacon, bread crumbs and Parmesan cheese. A lighter alternative to traditional stuffed mushrooms yet loaded with tons of flavor. The stuffing is so good, I could eat it by the spoonful!
I like the flavor of real bacon, so I buy center cut which is a bit leaner than regular bacon and I drain it well after cooking. Can you make them with turkey bacon? Sure, if you don't eat pork that would work.
Can you make these vegetarian? Why not replace the bacon with a little Feta cheese and chopped fresh herbs.
Can you make them ahead of time? Yes, you can prepare the stuffing ahead, then fill and bake them right before serving.
They are only 34 calories each or for those of you on Weight Watchers, only 1 point each so I know what some of you will be making Superbowl Sunday!! Enjoy!
Skinny Spinach and Bacon Stuffed Mushrooms
Skinnytaste.com
Servings: 11 • Serving Size: 1 mushroom • Old Points: 1 pts • Points+: 1 pts
Calories: 34.7 • Fat: 1.5 g • Protein: 2.9 g • Carb: 3.2 g • Fiber: 0.9 g • Sugar: 0.7
Sodium: 58.3 (without salt)
Ingredients:
- 14 oz (1 package) fresh mushrooms, stems separated
- 2 garlic cloves, sliced thin
- 4 cups fresh baby spinach
- 4 slices center cut bacon
- 1 tsp olive oil
- 1/4 cup Italian seasoned bread crumbs
- 2 tbsp shredded Parmesan cheese
- Smart Balance cooking spray
Directions:
Preheat the oven to 400°F. Lightly spray a foil lined baking pan or baking dish with cooking spray.
Remove stems from mushrooms and mince fine.
Heat a medium sized skillet. Rinse spinach and add to the skillet; cook until it wilts, about 2
minutes. Remove from the pan, squeeze excess liquid and chop fine. Set aside.
Dry skillet, add bacon to the skillet and cook on low heat until bacon is cooked through. Set aside on a paper towel. Coarsely chop.
Clean skillet and add olive oil to the pan. Add garlic and saute until golden, about 2 minutes. Add minced mushroom stems and saute until soft, about 2 minutes. Remove from heat and combine mushroom stems with sauteed spinach, bacon, bread crumbs, and parmesan
cheese.
Season mushroom caps with salt. Fill mushrooms with spinach mixture, rounding tops off. Place on an oven safe dish and lightly spray the tops with oil.
Bake 20 minutes or until golden. Eat warm.
Makes about 11 medium sized mushrooms.
Looks wonderful !
ReplyDeleteAny ideas for making these gluten free? They look fab!!
ReplyDeleteoh...my...word...will make these today. they look scrumptious! thanks!
ReplyDeleteTo make them gluten-free, I think you could use some almond flour to help bind the filling instead of bread crumbs or you might try ground pork rinds. Or they might work just without the bread crumbs or anything else :)
ReplyDeleteI use Udi's gluten free bread chopped finely for any recipe asking for bread crumbs, works great!
DeleteOh yummmmmmm I AM ADDICTED to your website. I am definitely making these tonight. Thanks for helping to make my Weight Watchers journey successful!!!!
ReplyDeleteI always used ground up Rice Chex to make things that call for breadcrumbs GF.
ReplyDeletemaybe sub grated parm for the breadcrumbs?
ReplyDeleteGina,
ReplyDeleteDo you think grated Zucchini would be an acceptable sub for the spinach or would it be too bland?
Perfect for this weekends super bowl party!! I'm so glad, you make it so easy to eat well without forgoing flavour :)
ReplyDeleteThese are gorgeous! At 34 calories a pop, I think I'd eat them all and call it a meal :)
ReplyDeleteThat's an awful lot of stems from just 11 mushrooms!
ReplyDeleteWow, these look great! Always looking for more ways to eat spinach.
ReplyDeleteThis is fantastic!! I was looking for a healthier stuffed mushroom recipe for Super Bowl Sunday and here you anticipated my needs. Fabulous. Just fabulous.
ReplyDeleteYou could probably leave the crumbs out of gluten free.
ReplyDeleteKay, these are a package of larger mushrooms they sell for stuffing.
I haven't tried them with zucchini, I would grate it, and saute it with garlic first so it's not too watery.
Just made these...they are soooo wonderful! I used real bacon bits because I didn't have bacon but it still tasted wonderful!
ReplyDeleteThanks Gina!
So weird...I just posted about the dinner I made last night, Stuffed Baby Portabella's lol Great minds? :) These looks good...I love bacon!! :)
ReplyDeleteThese look so good! I don't like mushrooms, so I am going to find a different vessel for the filling. Maybe a baked potato??
ReplyDeleteYum! These look so good!
ReplyDeleteMy goodness this is going to my new favourite disk. It combines every food I absolutely LOVE! Gina you are seriously the best!
ReplyDeleteStupid question here but are you salting & spraying the outside or inside of the mushroom caps?
ReplyDeleteThis sounds great and looks delish. I make the caps with Spinach, sauted onion, bits of ham and swiss cheese and they disappear. This is a nice change
ReplyDeleteTracy, very funny!
ReplyDeleteMelanie, would be awesome in a potato skin!
Cincy, yes I season the mushrooms with salt, then spray them after they are stuffed.
These look so good! Definitely making these on for the Superbowl!
ReplyDeleteOn a side note, I make a lot of your recipes but I am in college and on a super tight budget so I often substitute ingredients for cheaper alternatives. When you post a recipe that uses canned tomatoes, I always buy the store brand because they are much cheaper. My local Food Lion is going out of business and everything in the store is 50% off so I snagged up a few items that I normally don't buy including the tuttorosso tomatoes that you always recommend. I used my first can a few days ago in a creamy tomato soup and wow...it totally made a difference in the taste of the soup. I'm carefully deciding what recipe to use my other can on...there are so many good ones! You have definitely converted me on the tuttorosso!
I cannot wait to make these!
ReplyDeleteThese look so good! I may add some garlic, I'm Italian it's a staple :O) Do you think this filling would work folded and baked in a wonton & served w/ marinara?
ReplyDeleteWow these look so good! I loveeeeee stuffed mushrooms and I usually make them the traditional way, with just garlic, chopped stems, breadcrumbs and olive oil...so if your reduced cal ones are 34 calories each..i can only imagine what the regular ones are..but the problem is that I'll eat about 6 of them..oh no! i better just stick to your recipe from now on! thanks so much Gina!
ReplyDeleteKristen, I should be a spokesperson for Tuttoroso because I really think using their tomatoes make a difference. They often go on sale and I purchase a bunch to stock up.
ReplyDeleteColleen, not sure if the spinach would be to watery for the wonton?
Omg..they sound amazing! Thank you!
ReplyDeleteMmmmm. Going to make these for Superbowl Sunday this weekend. Thanks for the recipe.
ReplyDeleteThis would be great filling for either red bell peppers or tomatoes stuffed with it! Thanks!
ReplyDeleteIf I take the bacon out of it, will it still be one point? What about a bacon substitution.
ReplyDeleteI made these tonight and they were FANTASTIC! I don't even like mushrooms, but these, these were winners. Thanks for sharing! :)
ReplyDeleteSounds YUMMY!! I LOVE anything with mushrooms and/or cheese!!! Preferably BOTH!
ReplyDeleteThanks for this recipe for skinny spinach and bacon stuffed mushrooms. They pictures are great.
ReplyDeleteThese sound great....so glad and excited that a friend recently told me about your website! You have put so much time and effort into your recipes....so thank you, thank you, thank you!!
ReplyDeleteI have a good stuffed mushroom recipe I was given a couple years ago (by a friend who also does WW). It calls for 3 cups mushrooms, 12 wedges of Laughing Cow Creamy Garlic & Herb cheese and 1/2 cup Italian style breadcrumbs. It's so simple, just mix the stems, cheese and breadcrumbs and stuff in the mushroom caps. I believe it was 3 mushrooms for 1 Point (but don't quote me on that). Thought I'd share.....they are super yummy! :)
Made these today as an appetizer before the Super Bowl...all I can say is WOW!!! These were fantastic!!
ReplyDeleteThese are delicious!!! I have made these twice in one week. They have been a hit both times. I made them with feta cheese instead of bacon. Definitely a keeper!
ReplyDeleteMade 'em...love 'em...taking a big batch to the Super Bowl party in 15 minutes! Love your blog!
ReplyDeleteI made these tonight as a healthy alternative for the Super Bowl. They were fantastic. I look at you website all the time but this is the first recipe i have made. It was great! Thanks!
ReplyDeleteMade with turkey bacon. Absolutely delicious!
ReplyDeleteFantastic! I could have eaten them all! I loved the filling! I left out the bacon (I have a son who is vegetarian) and added just a little bit of feta like you suggested. I am thinking of making the filling and using it to do a stuffed chicken breast.
ReplyDeleteSo happy you all liked them :)
ReplyDeleteWhat a recipe! I am loving all the flavors in this. Yum!
ReplyDeleteWow!! These were incredible!! My entire family absolutely loved them. Needless to say, there were NO leftovers!! Thank you so much for what you do Gina. My husband is on Weight Watchers and is already down 19 pounds. You make it sooooo easy. Thank you.
ReplyDeleteMade these yesterday and they were pretty good. Made mine with turky bacon. I think pork bacon would have been way better, but they were still good!
ReplyDeleteI made these for the Superbowl and I could have eaten the whole plate!! I forgot how good stuffed mushrooms were!
ReplyDeleteI made these today and all I can say is THANK YOU for the recipe!!! they were awesome!!!
ReplyDeleteMy husband made these for the Superbowl and they were SO good. Luckily the other people at the party weren't mushroom people so we got most of them to ourselves ;)
ReplyDelete