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Category: Stuffed Mushrooms
Prep Time: Cook Time: Total Time:
2 tablespoons butter
5 slices bacon
1 (10 oz.) package chopped spinach
12 large mushrooms
3 tablespoons butter
2 tablespoons finely chopped onion
2 cloves garlic, peeled and minced
3/8 cup heavy cream
1/4 cup grated Parmesan cheese
salt and pepper, to taste
2 tablespoon butter, melted
Preheat over to 400 degrees. Butter a 9 x 13 inch baking dish with 2 tablespoons of butter. Place the bacon in a large deep skillet. Cook over medium high heat until evenly brown. Drain, Crumble and set aside. Place frozen spinach in a medium saucepan with 1/4 cup water. Bring water to a boil, ten reduce heat to medium and cook spinach covered for 10 minutes. Uncover and stir. Remove from heat and drain.
Remove the stems for the mushrooms. Arrange the caps in the baking dish. Finely chop the stems. Melt 3 tablespoons of butter in a medium saucepan over medium heat, and mix in the onion and garlic. Cook 5 minutes, or until tender, then mix in the bacon, spinach and chopped mushroom stems and heavy cream. Bring the cream to a boil. Remove from heat and min in the Parmesan cheese, salt and pepper. Stuff the mushroom caps generously with the mixture. Drizzle with 2 tablespoons of melted butter. Bake in a preheated oven for 30 minutes until lightly browned. Makes 12.
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Spinach Stuffed Mushrooms
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Category: Stuffed Mushrooms
Prep Time: Cook Time: Total Time:
2 tablespoons butter
5 slices bacon
1 (10 oz.) package chopped spinach
12 large mushrooms
3 tablespoons butter
2 tablespoons finely chopped onion
2 cloves garlic, peeled and minced
3/8 cup heavy cream
1/4 cup grated Parmesan cheese
salt and pepper, to taste
2 tablespoon butter, melted
Preheat over to 400 degrees. Butter a 9 x 13 inch baking dish with 2 tablespoons of butter. Place the bacon in a large deep skillet. Cook over medium high heat until evenly brown. Drain, Crumble and set aside. Place frozen spinach in a medium saucepan with 1/4 cup water. Bring water to a boil, ten reduce heat to medium and cook spinach covered for 10 minutes. Uncover and stir. Remove from heat and drain.
Remove the stems for the mushrooms. Arrange the caps in the baking dish. Finely chop the stems. Melt 3 tablespoons of butter in a medium saucepan over medium heat, and mix in the onion and garlic. Cook 5 minutes, or until tender, then mix in the bacon, spinach and chopped mushroom stems and heavy cream. Bring the cream to a boil. Remove from heat and min in the Parmesan cheese, salt and pepper. Stuff the mushroom caps generously with the mixture. Drizzle with 2 tablespoons of melted butter. Bake in a preheated oven for 30 minutes until lightly browned. Makes 12.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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