Get ready to transform ordinary mushrooms into an extraordinary culinary masterpiece that will make your taste buds dance with joy! These stuffed mushrooms are not just a side dish – they're a gourmet experience that combines the earthy richness of mushrooms with the irresistible combination of crispy bacon, creamy feta, and fresh spinach. Perfect for impressing dinner guests or treating yourself to a luxurious appetizer, this recipe is about to become your new obsession.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 pound large mushrooms
- 1 cup fresh spinach, chopped
- 1/2 cup feta cheese, crumbled
- 4 slices bacon, cooked and crumbled
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). This will ensure that your mushrooms roast evenly and become tender.
- Prepare the mushrooms by gently wiping them with a damp cloth to remove any dirt. Remove the stems carefully and set them aside, as you'll be using the caps for stuffing.
- Chop the reserved mushroom stems finely and set aside for later use in the stuffing mixture.
- In a skillet over medium heat, add 1 tablespoon of olive oil. Once hot, add the chopped mushroom stems and sauté for about 3-4 minutes until they soften.
- Add the minced garlic to the skillet and sauté for an additional 1-2 minutes until fragrant, being careful not to burn the garlic.
- In a large mixing bowl, combine the sautéed mushroom stems and garlic with 1 cup of chopped fresh spinach, 1/2 cup of crumbled feta cheese, and 4 slices of cooked and crumbled bacon. Mix well until all ingredients are evenly incorporated.
- Season the stuffing mixture with salt and pepper to taste. Be mindful of the salt, as feta cheese and bacon can be salty.
- Using a spoon, carefully stuff each mushroom cap with the prepared filling, pressing down gently to pack the mixture in.
- Place the stuffed mushrooms on a baking sheet lined with parchment paper or lightly greased to prevent sticking.
- Once all the mushrooms are stuffed, place the baking sheet in the preheated oven and roast for about 20-25 minutes, or until the mushrooms are tender and the tops are golden brown.
- After roasting, remove the mushrooms from the oven and let them cool for a few minutes before serving. This will allow the flavors to meld and make them easier to handle.
- Serve the roasted mushrooms warm as an appetizer or side dish, garnished with additional crumbled feta or fresh herbs if desired.
Tips
- Choose the right mushrooms: Select large, firm mushrooms with deep caps that can hold plenty of stuffing. Button or cremini mushrooms work best for this recipe.
- Moisture is the enemy: Always clean mushrooms gently with a damp cloth instead of washing them under water. Excess moisture can make your stuffed mushrooms soggy.
- Prep your bacon: Cook the bacon until it's crispy to ensure maximum flavor and texture in your stuffing.
- Don't overstuff: Fill the mushroom caps carefully, pressing the mixture gently to avoid spilling during roasting.
- Watch your roasting time: Keep an eye on the mushrooms in the last 5-10 minutes of cooking to prevent burning, as ovens can vary.
- Let them rest: Allow the mushrooms to cool for a few minutes after roasting. This helps the filling set and makes them easier to handle.
- Make ahead tip: You can prepare the stuffed mushrooms in advance and refrigerate them, then bake just before serving for a stress-free entertaining option.
Nutrition Facts
Calories: 175kcal
Carbohydrates: 4g
Protein: 11g
Fat: 14g
Saturated Fat: 6g
Cholesterol: 30mg
