Cheesy Bacon Stuffed Mushrooms

Recipe Courtesy of Save A Lot Test Kitchen

Recipe By: Save-A-Lot Food Stores

Difficulty Moderate
Serves 6
Prep Time 30 minutes
Cook Time 15 minutes
Ingredients
1 lb. mushrooms (18-20 mushrooms)
2 Tbsp. Medeiros vegetable oil
6 slices Farmington bacon
2 packed cups fresh spinach
2 green onions, whites and greens thinly sliced
1 tsp. Marcum garlic powder
2 tsp. Marcum dry parsley flake, divided
¼ tsp. Marcum ground black pepper
½ (4-oz.) block Coburn Farms cream cheese, softened
3 Tbsp. Coburn Farms grated parmesan cheese
3 Tbsp. Marcum panko breadcrumbs
Marcum salt & ground black pepper
Medeiros olive oil, as needed

Directions

  1. Preheat oven to 350 °F. Foil and grease a large baking sheet, set aside.
  2. Prepare the mushrooms by wiping away any dirt with a damp cloth. Carefully pull out the stem of each mushrooms and set stems to the side. Use a small spoon to scrape out the mushroom gills.
  3. Toss the mushroom caps in a large bowl with the oil and a few pinches each of salt and pepper. Place the mushroom caps onto the prepared baking sheet.
  4. Roughly chop both the mushroom stems and spinach into small pieces.
  5. In a large skillet, cook the bacon. Remove the bacon and add the mushroom stems, spinach, green onion, garlic powder, parsley and black pepper to the skillet. Cook over medium heat for about 5 minutes.
  6. In a large bowl, combine the mushroom mixture with the softened cream cheese. Crumble the bacon and add it to the bowl. Mix well.
  7. Stuff each mushroom cap with about 1 tablespoon of the cream cheese mixture.
  8. Combine the remaining 1 teaspoon of parsley flake with the parmesan cheese and panko bread crumbs. Top each mushroom cap with the parmesan mixture. Drizzle the mushrooms lightly with olive oil.
  9. Combine the remaining 1 teaspoon of parsley flake with the parmesan cheese and panko bread crumbs. Top each mushroom cap with the parmesan mixture. Drizzle the mushrooms lightly with olive oil.

Notes