Spicy Bacon And Spinach Stuffed Mushrooms Food

SPINACH AND BACON STUFFED MUSHROOMS RECIPE

Steps:

• Preheat oven to 400 degrees, and make sure oven rack is in the center
• Add pine nuts to a large skillet over medium heat. Toast, tossing occasionally, until pine nuts are lightly browned. Pay attention, because pine nuts go from toasted to burnt very quickly. Remove from skillet and set aside
• Add bacon to same skillet, and cook till desired level of done. Remove bacon and drain on paper towels. When cool, dice into small pieces. Reserve a few larger pieces for garnish at the end
• While bacon cooks, remove stems from mushrooms. Wipe mushroom caps with a towel. Dice mushroom stems finely. Depending on the size of the stems, you may not need to use all of them. YOU WANT A YIELD OF 1/3 CUP DICED MUSHROOM STEMS
• Discard all but 1/2 Tablespoon of bacon fat. Add onion, and cook for 2 minutes until translucent. Add garlic and cook for 1 minute. Rinse spinach thoroughly, and add to skillet.Cook until wilted, about 2 minutes. Transfer spinach mixture to cutting board and chop into small pieces
• Add mushroom stems, bacon, spinach to large bowl. Combine with Italian bread crumbs, garlic powder and onion powder, and stir to fully combine
• Line a baking sheet with aluminum foil. Place mushroom caps side down on the foil, leaving space between each mushroom so they cook evenly. Fill each mushroom cap with the filling.
• Cook mushrooms for 17-20 minutes. Remove from oven, and top with fresh Parmesan, pine nuts, and reserved bacon. Serve immediately

STUFFED MUSHROOMS WITH SPINACH

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Butter a 9x13 inch baking dish with 2 tablespoons butter.
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• Place frozen spinach in a medium saucepan with 1/4 cup water. Bring water to a boil, then reduce heat to medium and cook spinach covered 10 minutes. Uncover and stir. Remove from heat and drain.
• Remove stems from mushrooms. Arrange caps in the baking dish. Finely chop stems.
• Melt 3 tablespoons butter in a medium saucepan over medium heat, and mix in onion and garlic. Cook 5 minutes, or until tender, then mix in bacon, spinach, chopped mushroom stems and heavy cream. Bring cream to a boil. Remove from heat and mix in Parmesan cheese, salt and pepper.
• Stuff mushroom caps generously with the mixture. Drizzle with 2 tablespoons melted butter. Bake in the preheated oven 30 minutes until lightly browned.