I’m all for an easy appetizer, especially one that can be made in advance. These spinach and bacon stuffed mushrooms can be made in advance and refrigerated, then just pop them in the oven for 15 minutes before you need to serve them. And since they are packed with spinach, they’re basically a health food.
Stuffed mushrooms have always been one of my favorite appetizers, and they are so many different ways to make them. Spinach and bacon are a natural pair, and mixed with a little cheese they are the perfect filling for these mushrooms.
This recipe makes about 20 stuffed mushrooms, which is perfect for entertaining. But if you’re mushrooms are a little smaller or if you have any filling left over, it would be amazing made into quesadillas or grilled cheese.
- 15-20 mushrooms
- 10 oz. frozen chopped spinach, thawed and water squeezed out
- 10 slices bacon, cooked and crumbled.
- 8 oz. cream cheese, softened
- ½ cup sour cream
- ¼ tsp. freshly ground black pepper
- ½ tsp. salt
- ¼ cup grated parmesan cheese
- Preheat oven to 350 degrees Fahrenheit.
- In a medium bowl, combine spinach, bacon, cream cheese, sour cream, pepper, and salt.
- Spoon mixture into mushrooms. It will spread over the top of the mushrooms as well. That's what you want to make sure there's enough filling!
- Place into a baking dish and sprinkle with parmesan cheese.
- Bake for 15 minutes until mushrooms are tender and cheese is melted.
- Enjoy!
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