Paula Deens Bacon Spinach Stuffed Mushrooms Food

BACON STUFFED MUSHROOMS

Steps:

• Preheat the oven to 400 °F. Line a rimmed baking sheet with aluminum foil.
• In a large skillet, cook the onions and bacon over medium heat until crisp. Remove the mixture from the skillet and set aside. In the same skillet, add the bourbon and cream cheese and stir constantly until the cream cheese is melted and mixed with the bourbon. Add the onion and bacon mixture back into the skillet and mix together. Add the breadcrumbs, salt and pepper and mix together.
• Spoon the mixture into the mushroom caps and place on the prepared baking sheet. Bake until the mushrooms are tender, 25 to 35 minutes. Top with some Parmesan and put back into the oven to allow the cheese to melt. Remove from the oven and serve.

PAULA DEEN'S BACON & SPINACH STUFFED MUSHROOMS

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• Put a little water on a paper towel and wipe the mushroom caps clean.
• Put the spinach in a sieve and set it over the sink and squeeze out as much liquid as you can. You don't want that extra spinach juice making your mushroom caps soggy.
• In a large bowl, mix together the spinach, bacon, cream cheese, scallions, salt and black pepper.
• Fill the mushroom caps with the mixture and set them on a baking sheet. Sprinkle the parmesan cheese on top.
• Bake until the topping is golden brown, about 15 minutes.
• Let the mushrooms cool a bit on the baking sheet. While they are still warm, arrange on a platter and serve.

BACON STUFFED MUSHROOMS

Steps:

• Wash the mushrooms, remove the stems and drain on a paper towel. Fry the bacon until crisp and drain it. When cool, crumble the cooked bacon into small pieces. Mix bacon together with cheese and green onions. Brush mushrooms lightly with olive oil. Place 2-3 teaspoons of bacon mixture in the hollow of each mushroom. Place on broiler pan. Preheat oven to broil. Place stuffed mushrooms under hot broiler and broil 2-3 minutes or until the cheese bubbles. Serve immediately.
• Note: May be stuffed and refrigerated for several hours before broiling.

SPINACH STUFFED MUSHROOMS

Steps:

• Remove and chop stems of mushrooms, reserving the caps.
• In 9" skillet, heat olive oil, add garlic and cook over medium high heat until softened, about 1 minute.
• Add chopped mushrooms and spinach, cook, stirring frequently, until moisture has evaporated, about 3 minutes.
• Transfer spinach to medium sized mixing bowl; add cheese, bread crumbs, egg substitute, oregano, and pepper; stir to combine.
• Fill each reserved mushroom cap with an equal amount of spinach (you probably will not use all the spinach mixture); arrange in 1 quart casserole.
• (At this point, you might refrigerate it for later.).
• Put 2 tablespoons water into bottom of casserole and bake at 375 degrees for 20 minutes, or until mushrooms are tender and lightly browned.

SUPER EASY CHEESE AND SPINACH STUFFED MUSHROOMS

Steps:

• Preheat oven to 350°F.
• Wipe mushrooms clean with a damp towel.
• Thaw Spinach and squeeze out as much moisture as possible.
• In mixing bowl combine all ingredients except mushrooms and Parmesan.
• Mix well (do not use electric mixer).
• Fill mushroom caps with mixture and place on cookie sheet.
• Sprinkle Parmesan cheese on top.
• Bake 15-20 minutes.
• Serve warm.

CREAM CHEESE AND BACON STUFFED MUSHROOMS

Steps:

• Dice bacon and fry until very crisp. Drain on paper towel.
• Mix onion and Worcestershire sauce with softened cream cheese.
• Add bacon; mix well.
• Clean and remove stems from mushrooms.
• Fill mushroom caps with cream cheese mixture.
• Mushrooms can be refrigerated at this point, if made in advance.
• Bake in preheated oven, 375°F for 13 to 15 minutes, or until tops are lightly golden.
• Watch carefully the last few minutes.