Low Iodine Spinach and Bacon Stuffed Mushrooms

Total time45 min

Prep time20 min

Cook time25 min

Low Iodine Spinach and Bacon Stuffed Mushrooms

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Ingredients

4 servings

12 large cremini mushrooms (about 2 inches wide), stems removed and reserved
1 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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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.

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