Eosinophilic Esophagitis Friendly Spinach and Bacon Stuffed Mushrooms
Total time45 min
Prep time20 min
Cook time25 min
4.5(26)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 12 large cremini mushrooms (about 2 inches wide), stems removed and reserved
- 1 tbsp olive oil
- 4 strips bacon, finely chopped
- 3 cups fresh baby spinach, roughly chopped
- 2 cloves garlic, minced
- 4 oz cream cheese, softened
- ¼ tsp red pepper flakes
- salt and pepper, to taste
- 2 tbsp fresh parsley, finely chopped (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a large baking sheet with parchment paper. Finely chop the reserved mushroom stems and set aside.
- 2
Brush the outside of each mushroom cap lightly with olive oil and arrange them gill-side up on the prepared baking sheet.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!