Red Meat Allergy Friendly Spinach and Bacon Stuffed Mushrooms
Total time45 min
Prep time20 min
Cook time25 min
4.5(26)
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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
Chef's tipCook it like regular bacon. It's leaner and releases little fat, so add a splash of oil to the pan if needed. - 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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