Unlike the magical mushroom Alice found, these mushrooms will not make you grow or shrink. Well, at least we don’t think so. The ladies ate the whole mushroom so quickly they didn’t have a chance to let it do it’s work.
The ladies wondered which side makes them fat or skinny. Unfortunately we didn’t discover the answer to that question, either.
Spinach and Bacon Stuffed Mushrooms
14 oz (1 package) fresh mushrooms, stems separated
2 garlic cloves, sliced thin
4 cups fresh baby spinach
4 slices bacon
1 tsp olive oil
1/4 cup Italian seasoned bread crumbs
3 oz. cream cheese
2 tbsp shredded cheddar cheese
Preheat the oven to 400°F. Lightly spray a foil lined baking pan or baking dish with cooking spray.
Remove stems from mushrooms and mince fine.
Heat a medium sized skillet. Rinse spinach and add to the skillet; cook until it wilts, about 2 minutes. Remove from the pan, squeeze excess liquid and chop fine. Set aside.
Dry skillet, add bacon to the skillet and cook on low heat until bacon is cooked through. Set aside on a paper towel. Coarsely chop.
Clean skillet and add olive oil to the pan. Add garlic and saute until golden, about 2 minutes. Add minced mushroom stems and saute until soft, about 2 minutes. Remove from heat and combine mushroom stems with sauteed spinach, bacon, bread crumbs, cream cheese and cheddar cheese.
Season mushroom caps with salt. Fill mushrooms with spinach mixture, rounding tops off. Place on an oven safe dish and lightly spray the tops with oil.
Bake 20 minutes or until golden. Eat warm.
Makes about 11 medium sized mushrooms.
They’re so good you’ll want to make a meal out of them! 🙂