Paula Deen's Bacon & Spinach Stuffed Mushrooms |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This is an excellent recipe and extremely easy to to make. You will not be disappointed. Ingredients:
20 large mushrooms |
1 (10 ounce) package frozen chopped spinach |
6 slices bacon, cooked and crumbled |
8 ounces cream cheese |
1/2 cup scallion, chopped |
salt and pepper |
1/2 cup parmesan cheese, grated |
Directions:
1. Preheat oven to 400 degrees Fahrenheit.
2. Put a little water on a paper towel and wipe the mushroom caps clean.
3. Put the spinach in a sieve and set it over the sink and squeeze out as much liquid as you can. You don’t want that extra spinach juice making your mushroom caps soggy.
4. In a large bowl, mix together the spinach, bacon, cream cheese, scallions, salt and black pepper.
5. Fill the mushroom caps with the mixture and set them on a baking sheet. Sprinkle the parmesan cheese on top.
6. Bake until the topping is golden brown, about 15 minutes.
7. Let the mushrooms cool a bit on the baking sheet. While they are still warm, arrange on a platter and serve.
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