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–+ servings

Cheesy Bacon Spinach Stuffed Mushrooms

These Cheesy Bacon Spinach Stuffed Mushrooms are the ultimate party appetizer—loaded with bacon, spinach, garlic, and three cheeses. Easy, creamy, and always a crowd-pleaser!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12

Equipment

Ingredients
  

  • 3-8 ounce containers baby portabella mushrooms or enough to fill a 9x13 baking dish stems removed and diced
  • 4 slices bacon
  • 1/2 onion diced small
  • 1 tsp garlic grated
  • Salt + pepper to taste
  • 2 cups spinach roughly chopped
  • 1/4 cup breadcrumbs
  • 8 ounces cream cheese softened
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup gruyere cheese shredded
  • 1 tsp mustard powder
  • 1/2 tsp fresh thyme or dried
  • Fresh chopped parsley for garnish

Method
 

  1. Remove the stems from the mushrooms and dice them up. Arrange the mushroom caps, stem side up, in a 9x13 baking dish.
  2. In a skillet over medium heat, cook the bacon until crispy. Transfer to a paper towel-lined plate, cool slightly, and chop into small pieces.
  3. Using the bacon drippings, sauté the diced mushroom stems and onion for 5 minutes. Add garlic, salt, and pepper to taste, then stir in the spinach and breadcrumbs. Cook 3 more minutes until the breadcrumbs are golden and the spinach is wilted. Let this mixture cool slightly.
  4. In a large bowl, combine the spinach mixture, bacon, cream cheese, Parmesan, Gruyère, mustard powder, and thyme. Stir until well blended and creamy.
  5. Stuff the mushrooms: Spoon 1–2 teaspoons of the filling into each mushroom cap, pressing gently so it’s packed in.
  6. Bake at 400°F for 20 minutes until the mushrooms are tender and the filling is golden on top. Sprinkle with fresh parsley and serve hot or at room temperature.

Nutrition

Calories: 132kcalCarbohydrates: 4gProtein: 4gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 29mgSodium: 185mgPotassium: 113mgFiber: 0.4gSugar: 1gVitamin A: 770IUVitamin C: 2mgCalcium: 76mgIron: 0.4mg

Notes

To make ahead: Assemble the mushrooms completely (stuffed and ready to bake), then cover the baking dish tightly with plastic wrap or foil. Store in the refrigerator up to 24 hours. When ready to serve, bake as directed—just add an extra 5 minutes since they’ll be starting cold.
Make this dish vegetarian by omitting the bacon and cooking the onion in 2 tbsp of butter instead of bacon grease.
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