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Spinach and Bacon Stuffed Mushrooms

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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 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.

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 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 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 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 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 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!

More easy to grab appetizers:

Spinach and Bacon Stuffed Mushrooms

4.89 from 9 votes
1
Cals:34.5
Protein:3
Carbs:3
Fat:1.5
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!
Course: Appetizer
Cuisine: American
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!
Prep: 15 mins
Cook: 30 mins
Total: 45 mins
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

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119 comments on “Spinach and Bacon Stuffed Mushrooms”

  1. My mom is from India and makes the most scrumptious and addictive stuffed mushrooms. Spinach, cilantro, green onions, jalapenos, garlic, parmesan. Everything in the food processor – stuff, bake, serve. Basically it's chutney in a mushroom. Delish!

  2. I made these today for our Super Bowl party and everyone LOVED them! I doubled the recipe, but forgot to double the amount of spinach I bought, so that stayed the same. There was more than enough filling for the 29 mushrooms that were in the two packages I bought. I sprinkled a pinch of shredded parmesan on top of each one just to make it a little "pretty." I was able to make them in the morning and keep them in the fridge until it was time to bake. They were fantastic and I'll definitely make them again!

  3. Avatar photo
    packergrl611

    I made these for a holiday party I hosted for my co-workers and they were all disappointed that I didn't have more! I guess next time I'll have to double the recipe. They were delicious!

  4. I made this recipe yesterday for a family dinner celebrating my brother's birthday. I substituted chopped pecans for the bacon. It worked out really well. I also added one teaspoon of basil and one teaspoon of lemon dill seasoning. They were fantastic!!!

  5. We made these for Super Bowl and absolutely loved them. I had extra filling so I decided to make stuffed chicken breasts. I put the extra filling inside each slit breast and the remaining over the tops. I covered them in 1/4 inch of cooking wine, cooked at 400 for 20-30 minutes, and served over couscous. My husband was IN LOVE and ate every last crumb!! We're definitely keeping this recipe!

  6. I made these last night–another winner! Had to use frozen spinach, added half a shallot to the garlic, and to make the stuffing stick together more, I tossed in the leftover cream cheese/jalepeno/bacon stuffing I had from making your jalapeno popper chicken the other night. I will add these to the Superbowl menu, thanks again!

  7. Superb! I had only turkey bacon in the house, and they were delish. We are planning a dinner of these one day soon – soooo good!

  8. Gina,
    I know you said you could make the stuffing ahead and stuff before cooking them. I'm short on time this week and want to make these for Saturday. Do you think on Thursday I could make the stuffing and let it cool, then assemble them cold on that night (keeping them in the fridge in the meantime) and just cook and serve them on Saturday? I really want to make these!
    Thanks!

  9. Made these tonight and they were great. I had 2 oz of fat free cream cheese I needed to use up so I added that to the mix and they were creamy and delicious.

  10. Made these as an appetizer on Thanksgiving, and EVERYONE loved them… including my hubby who doesn't like mushrooms OR spinach! 🙂 Thanks for another delicious recipe.

  11. Avatar photo
    Christina Pizzi

    I made these with Baby Bella mushrooms and they were a total hit! everyone loved them! Thanks Gina!!

  12. I made the stuffing, adding the (chopped) mushroom caps and omitting the bacon, and made baked stuffed swai fillets. YUM!

  13. Cooking now, about to make my usual stuffed mushrooms for my family that are stuffed with a cube of fresh mozzarella and then topped with the seasoned breadcrumbs that are mixed with olive oil. Then decided to check your site….and voila! I am now making these for me!

  14. these are fantastic! bf approved! planning on using the stuffing mixture for stuffed chicken breasts… mmmmm, so delicious

    1. Would have loved to see the reply to this question. Too late for tonight, but still would like to try. What say you Gina??? 🙂