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Bacon and Spinach-Stuffed Mushrooms

Source of Recipe

From "Paula Deen's Southern Cooking Bible"


Recipe Introduction

"Every good Southern bride has her secrets, and I am about to share one of mine with y'all. The secret of how I get my charming husband, Michael, to eat his vegetables is that I hide spinach in these tasty little stuffed mushroom caps. And with the crumbled bacon and cheesy Parmesan topping, they are so easy to eat, he doesn't even mind that he's getting a helping of leafy greens in every bite. Just one more reason to serve these beauties at your next party, or whenever your man turns up his nose at the salad course!"

List of Ingredients

â—¦ 20 large white mushrooms, stems removed
â—¦ 1 package (10 ounces) frozen chopped spinach, thawed
â—¦ 6 slices bacon, cooked and crumbled
â—¦ 8 ounces cream cheese, at room temperature
â—¦ ½ cup chopped scallion
â—¦ Salt and black pepper
â—¦ ½ cup grated Parmesan cheese (about 2 ounces)


Recipe

Preheat the oven to 400° F.

Put a little water on a paper towel and wipe those mushroom caps clean. Put the spinach in a sieve, 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.

In a large bowl, mix together the spinach, bacon, cream cheese, scallion, and salt and black pepper to taste. Fill the mushroom caps with the mixture and set them on a baking sheet. Sprinkle the Parmesan on top.

Bake until the topping is golden brown, about 15 minutes.
Let the mushrooms cool a little bit on the baking sheet. Then, while they're still warm, arrange them on a pretty platter and serve.

Makes 20 stuffed mushrooms



• The Secret to the Crunchiest Bacon in the Universe:
Y'all, I have a deep-fat fryer in my home kitchen and I like to use it. Just follow the manufacturer's instructions for the crunchiest, crispiest bacon you'll ever taste.