Air-fried wings with a spicy dry rub.
| Prep Time: | 25 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 25 mins |
| Servings: | 12 |
| Yield: | 12 mushrooms |
Ingredients
- 5 slices bacon
- 1 (10 ounce) package frozen chopped spinach
- 12 large mushrooms
- 3 tablespoons butter
- 2 tablespoons finely chopped onion
- 2 cloves garlic, peeled and minced
- ⅓ cup heavy cream
- 1 tablespoon heavy cream
- ¼ cup grated Parmesan cheese
- salt and pepper to taste
- 2 tablespoons butter, melted
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Very generously butter a 9×13-inch baking dish.
- Cook bacon in a large, deep skillet over medium-high heat until evenly brown, about 10 minutes. Drain, crumble, and set aside.
- While the bacon is cooking, place frozen spinach in a medium saucepan. Add 1/4 cup water and bring to a boil. Reduce the heat to medium, cover, and cook for 10 minutes. Uncover and stir, then remove from the heat and drain.
- Remove stems from mushrooms. Arrange caps in the prepared baking dish. Finely chop stems.
- Melt 3 tablespoons butter in a medium saucepan over medium heat. Add onion and garlic; cook and stir until onion is translucent, about 5 minutes. Stir in spinach, bacon, and mushroom stems, then pour in 1/3 cup plus 1 tablespoon cream; bring to a boil. Remove from the heat and stir in Parmesan, salt, and pepper.
- Stuff mushroom caps generously with spinach mixture. Drizzle 2 tablespoons melted butter over top.
- Bake in the preheated oven until lightly browned, about 30 minutes.
Nutrition Facts
| Calories | 163 kcal |
| Carbohydrate | 3 g |
| Cholesterol | 38 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 8 g |
| Sodium | 199 mg |
| Sugars | 1 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
love this recipe usually skip the bacon and pour the spinach and cream mixture over the mushrooms.
Took the advice of others and cut back on the butter everywhere. Flavors were delicious and they turned out very pretty. Definitely will make them again.
It was delicious! I used less butter, and still it could have been made with less. Other reviews showed use of much less, and I would agree. Very tasty, and most people who aren’t watching the fat would love them. I don’t know if I’m slow in the kitchen, but it took a lot longer than 15 minutes prep.
Excellent recipe. My wife and I and my staff at the office loved them!
these were pretty good, I would make them again, and I didn’t change a thing!
Pretty good recipe….. I omit the bacon being a vegetarian and its fine. I add extra cheese like Roman or something sharp for flavor. Also add a squeeze of lemon. I prefer to use medium mushrooms to make them bite sized finger food. For some reason they have better flavor the next day…. although I would not recommend making them in advance. Much prefer the texture of fresh roasted mushrooms.
Wonderful savory flavor.
I think I may have to rename these as OMG Stuffed Mushrooms!! I could eat the stuffing as a meal! I had a little left over and I took a bite…well I couldn’t wait for these little gems to be done! Next time I will double this recipe because these went SUPER FAST and everyone wished they had more!
I did not make any changes to it and it turned out really well I will make it again.
This a great recipe for a cocktail party. Its both easy to make and your guests to eat. I make it all the time. I even have made the stuffing the night before and stuffed day of. You won’t be sorry
This was delicious. My kids thought so as well. I used two jumbo Portobello mushrooms and we all nibbles on them as an appetizer. I will definitely make again.
This was a huge hit with our guests and us! Will definitely do again. One guest said he preferred these over any other stuffed mushroom caps he’s had in the past! I sprayed the pan with fat rather than butter the pan. Cooked the stems, onion and garlic in the pan I’d cooked the bacon to catch any residual fat and flavor. Patted the fat off the bacon with a paper towel. And used milk instead of cream. All in all….Yummy!
YUMMO! Made on a calm Easter day at home, accompanied with baked salmon and green beans with breadcrumbs.
Great with minor changes. Microwave caps to eliminate excess water (5 min). Used fresh spinach. The kicker – blue cheese instead of parm. Makes a great appetizer for a dinner of beef Wellington , garlic mashed, an NY cheesecake.
I made this recipe with the following changes and it was a HUGE hit: -Substituted frozen spinach for an 8 oz bag of fresh baby spinach, coarsely chopped, then sauteed with garlic and onion in some of the bacon grease -Omitted all butter -Used “baby” portobellos to turn this into a finger food -Placed mushrooms on the grill over lowest heat until browned Grilling allowed much of the excess moisture, both from the filling and the mushrooms, to drip off. These were delicious while warm off the grill, and the excess filling was great on crackers (I didn’t share, ate it all while doing other prep). I will make extra filling next time to use as a second appetizer.
Followed the recipe as far ingredients but did a few changes; -I cooked the mushrooms slightly before stuffing. -I used fresh spinach. I didn’t cook it, just cut it up and put in with other ingredients to sauté. Spinach cooks quickly. -I used real bacon bits rather than cooking the bacon strips. They turned out very tasty.
These spinach stuffed mushrooms were great! And easy peasy appetizer for your holiday party! I used fresh spinach because that’s what I had on-hand and cream cheese in the place of the heavy cream, also because it’s what was on-hand. I’m sure I will be making these again in the future!
Delicious! Kinda worth all the effort I guess. Eaten too fast, compared to the time that went into making them. :p
It tasted very good but the mushrooms didn’t soften as much as I thought they would.
This recipe got rave reviews from all. I’m not a spinach fan, but this was delicious. I however did not drizzle the butter over at the end. It does make lots of extra stuffing. Just spread it all around and cooked. We loved the stuffing alone as well.
Bought 2 pkgs of regular mushrooms from Costco and used 30. Making the stuffing was a pain in the neck with all the ingredients to chop finely. My husband took that job over. The cream did nothing at all. Should have used a can of cream of mushroom soup. 5 stars because when they came out of the oven they were gobbled right up. Everybody raved about them. I will never make them again. Way too much work.