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Spinach and Bacon Stuffed Mushrooms stuffed with sautéed baby spinach, chopped mushrooms, bacon, bread crumbs and Parmesan cheese – a lighter alternative to traditional stuffed mushrooms yet loaded with tons of flavor!
Spinach and Bacon Stuffed Mushrooms
The stuffing is so good, I could eat it by the spoonful! More mushroom appetizers you might also like Philly Cheesesteak Stuffed Mushrooms, Mushroom Ceviche or Lasagna Stuffed Mushrooms.
Here are some tips and variations:
- I prefer 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.
- To make these vegetarian, 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.
More easy to grab appetizers:
Spinach and Bacon Stuffed Mushrooms
Spinach and Bacon Stuffed Mushrooms stuffed with sautéed baby spinach, chopped mushrooms, bacon, bread crumbs and Parmesan cheese – a lighter alternative to traditional stuffed mushrooms yet loaded with tons of flavor!
Yield: 11 servings
Serving Size: 1 mushroom
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, or GF
- 2 tbsp shredded Parmesan cheese
- Smart Balance cooking spray
Instructions
- 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.
Last Step:
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Nutrition
Serving: 1 mushroom, Calories: 34.5 kcal, Carbohydrates: 3 g, Protein: 3 g, Fat: 1.5 g, Saturated Fat: 0.5 g, Cholesterol: 2.5 mg, Sodium: 58.5 mg, Fiber: 1 g, Sugar: 0.5 g
Grade: A.
These were good and I’d make them again. However, I still like the spinach dip stuffed mushrooms better because of the creamines.
This recipe was really amazing! New family favorite.
WOW. After having really rich, decadent, delicious stuffed mushrooms for Thanksgiving, I have been craving them but wanted to cut calories. As I was making these I was not expecting much because the stuffing was so dry and crumbly with nothing to bind it. I really expected it to be a fail, but NO! I should not have doubted, because every recipe I make from this site it great. The stuffing did not fall all over the place after baked. They were not the moistest, or gooiest but they were not dry, and they were a little crunchy. My husband had raved about the Thanksgiving mushrooms, but said these were better because they were less heavy.. We had these for dinner with a chef salad. Awesome!
Glad you both enjoyed them!
Has anyone used pinko instead of breadcrumbs?
I have made these several times and my family loves them! The only thing is I find they come out watery…any tip or suggestions on how to resolve this?
So anxious to make and eat this recipe. Just curious on the green 1 point – is that for one mushroom?
Love this recipe! The portions are perfect and you can switch out with things you already have on hand. Made own bread crumb with leftover wheat bread, then used kale and Asiago cheese. Yum!
This looks delicious. Do you think, fine chopped. toasted pecans, or walnuts with iItalian seasoning might be a good GF replacement for the breadcrumbs? I am finding not all GF products are as good tasting as their wheat counterparts, so I am trying to get more inventive. I have just been put on GF lifestyle.
Easy and very good! Great add on to a bbq.