Shelly's Recipe

BACON AND SPINACH STUFFED MUSHROOMS

Category: Stuffed Mushrooms

30 Baby Bella mushroom caps, cleaned and stems removed
6 slices of hickory smoked bacon
1 (10 oz) pkg frozen chopped spinach, thawed and squeezed dry
1 shallot, finely chopped
1 garlic clove, finely chopped
1/2 tsp nutmeg
1/4 tsp salt and pepper
6 oz cream cheese, softened
1/2 cup imported Parmesan cheese, grated + ¼ cup
1/4 cup breadcrumbs
2 tbsp melted butter

Preheat oven to 350.
Heat non-stick skillet to medium high heat. Add bacon and cook on each side until crisp. Remove from skillet and place on plate lined with paper towels. Drain bacon grease, reserving 2 tbsp in pan. Return skillet to heat. Add shallots, garlic, nutmeg, salt and pepper. Saute until tender and add spinach to warm up. Add softened cream cheese to spinach and mix thoroughly. Stir in crumbled bacon and grated Parmesan cheese. Remove from heat.

Spoon mixture into cleaned mushroom caps and place on sheet pan. Mix 1/4 cup Parmesan, breadcrumbs and 2 tbsp of melted butter and sprinkle tops of mushrooms. Bake for 25 minutes.