Vegan Spinach and Bacon Stuffed Mushrooms

Total time45 min

Prep time20 min

Cook time25 min

Vegan Spinach and Bacon Stuffed Mushrooms

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Ingredients

4 servings

12 large cremini mushrooms (about 2 inches wide), stems removed and reserved
Crimini Mushrooms Whole Crimini Mushroom - 1 Lb Trader Joe's Sliced Crimini Mushrooms
Windmill Farms Organic Whole Crimini Mushrooms 8 oz
See all
1 tbsp olive oil
4 strips bacon, finely chopped
Chef's tip
Cook it only until crisp, adding a little oil to the pan - vegetarian bacon cooks much faster than pork bacon and can scorch. If the recipe simmers or bakes the bacon further, set it aside and stir it back in near the end.
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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