I recently brought these to a college football tailgate and they were snatched up super fast! Even my buddies that swore they didn’t like mushrooms were all over these babies! They’re easy, too.
You can definitely halve this recipe if you don’t need a full sheet of mushrooms. You can also easily make this vegetarian, vegan, and gluten free!
Excuse the photo – it was taken in the dark at the tailgate!
- 2 Cartons Whole White Mushrooms – stems removed
- 1 Bag Baby Spinach (I believe they’re 6 oz.?)
- 4 Cloves Garlic – minced
- 1/2 – 2/3 Cup Turkey Bacon Bits
- 1 Tbsp EVOO
- 1/4 Cup Italian Seasoned Bread Crumbs
- 1/4 Cup Grated Parmesan Cheese
- Salt & Pepper
1. Preheat your oven to 400° and prepare a baking sheet with nonstick spray if needed.
2. Finely chop your mushroom stems and set them aside.
3. Heat your oil in a skillet over medium-high heat and cook the spinach until it wilts (only takes a few minutes), tossing occasionally.
4. When the spinach is fully wilted, squeeze the excess liquid from it using paper towels, then chop it and add it to a large mixing bowl.
5. Wipe the liquid from your pan and add the garlic, chopped mushroom stems, and bacon bits to it. Cook for a few minutes until the garlic and mushrooms are nice and soft, and the bacon bits get a little crispy around the edges.
6. In your spinach bowl, add the garlic, mushroom stems, bacon bits, bread crumbs, and parmesan cheese. Toss to combine.
7. Lay your mushroom caps out on your baking sheet and season with salt and pepper. Then, stuff each cap with a tablespoon or so of the spinach mixture.
8. Bake stuffed mushrooms in your preheated 400° oven for 20 minutes. Eat warm.