Spinach And Bacon Stuffed Mushrooms Food

SPINACH-STUFFED MUSHROOMS

Steps:

• Heat oven to 400ºF.
• Add hot water to stuffing mix in large bowl; stir just until moistened.
• Remove stems from mushrooms; chop stems. Melt butter in skillet on medium heat. Add chopped stems and garlic; cook and stir 5 min. or until tender. Add to stuffing with spinach and cheeses; mix well.
• Spoon stuffing mixture into mushroom caps; place, filled sides up, in shallow pan.
• Bake 20 min. or until mushrooms are tender and filling is heated through.

SPICY BACON AND SPINACH STUFFED MUSHROOMS

Steps:

• Preheat the oven to 425 degrees F.
• For the mushrooms: If your mushrooms caps are very rounded, trim a very thin slice from the top of the caps to help them sit upright for baking. Toss the mushroom caps with the olive oil and 1/4 teaspoon salt in a large bowl.
• For the filling: Heat the butter over medium-high heat. Add the chopped mushroom stems and spinach and cook, stirring occasionally, until just soft and wilted, 6 to 8 minutes. Scrape into a large bowl, season with 3/4 teaspoon salt and a few grind of pepper and set aside to cool.
• Add the bacon, mozzarella and chives to the cooled mushroom stem mixture. Stir in the breadcrumbs until well moistened.
• Pack each mushroom with an equal amount of filling and transfer the filled mushrooms to a rimmed baking sheet. Bake until the mushrooms are tender and the filling is brown and crispy on top, about 15 minutes. Let cool 5 minutes before removing from the baking sheet.
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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

SUNNY'S SPINACH AND CHEESE STUFFED MUSHROOMS

Steps:

• Preheat the oven to 375 degrees F.
• For the filling: In a medium pot, heat the olive oil over medium heat. Add the spinach and cook, stirring constantly, until just wilted, about 2 minutes. Add the cheese, garlic and red pepper flakes. Cook over medium heat, constantly tossing and stirring, until the cheese melts and everything is mixed together, another 2 to 4 minutes. Season lightly with a pinch of salt and a few grinds of pepper.
• For the topping: In a food processor, add the breadcrumbs, walnuts, a pinch of salt and a few grinds of pepper. Pulse to combine, then, with the motor running, slowly drizzle in the olive oil. The mixture should be crumbly and easy to sprinkle.
• For the mushrooms: Stuff each mushroom with an equal amount of the filling. Sprinkle an equal amount of topping over each mushroom. Place on a baking sheet and bake until the tops are golden and the mushrooms are cooked through, 8 to 10 minutes.

BACON AND CHEESE STUFFED PORTOBELLO MUSHROOMS

Steps:

• Preheat oven to 400 degrees.
• Wash the portobellos then scrape out the gills and remove the stems.
• Place them cap down in a pan then drizzle 2 tbsp of olive oil over them.
• Roast in the oven for 12 minutes.
• While they are roasting, in a skillet over medium heat add a tbsp of olive oil.
• Chop the onions up and put them to the skillet. Cook until they start to brown, about 5 minutes.
• Add the bacon and cook for an additional 2 minutes.
• Remove from heat and stir in the cream cheese.
• Take the mushrooms out of the oven salt and pepper them, then turn them over and salt and pepper them again.
• Spread the mixture onto the mushrooms.
• Distribute the Parmesan cheese over each mushroom.
• Distribute the Mozzarella Cheese on each mushroom.
• Place back into the oven for 5 minutes.
• Take out and enjoy!

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.

STUFFED MUSHROOMS

Steps:

• In a bowl mix together the cheese, bacon, and mayo.
• Scoop ingredients into mushroom caps and place cheesy side up in a casserole dish. (If you're making ahead of time, throw them in the fridge or freezer now).
• Sprinkle caps liberally with garlic salt and bake at 350 degrees for about twenty minutes, until cheese is bubbly and starting to brown.
• Serve warm and ENJOY!

SPINACH AND BACON STUFFED MUSHROOMS RECIPE

Steps:

• Preheat the oven to 400 degrees F. Lightly spray a foil-lined baking pan or baking dish with cooking spray.
• Remove stems from mushrooms and mince fine.
• Heat a medium-sized skillet. Rinse spinach and add to the skillet; cook for about 2 minutes until it wilts.
• Remove from the pan, squeeze excess liquid and chop fine. Set aside.
• Dry skillet, add bacon to the skillet, and cook on low heat until bacon is cooked through. Set aside on a paper towel. Coarsely chop.
• Clean skillet and add olive oil to the pan. Add garlic and saute for about 2 minutes until golden.
• Add minced mushroom stems and saute for about 2 minutes until soft.
• Remove from heat and combine mushroom stems with sauteed spinach, bacon, bread crumbs, and Parmesan cheese.
• Season mushroom caps with salt. Fill mushrooms with spinach mixture, rounding tops off.
• Place on an oven-safe dish and lightly spray the tops with oil.
• Bake for 20 minutes or until golden. Eat warm.

SPINACH, MUSHROOM & BACON STUFFED FLANK STEAK

Steps:

• Lightly score steak with a knife in a diamond pattern.
• Make sure that you do not cut through the meat.
• With a meat mallet, pound steak into a rectangle, as large as possible.
• Sprinkle with salt and pepper.
• Arrange bacon lengthwise on steak.
• Spread spinach over bacon.
• Top spinach with mushrooms and parmesan cheese.
• Roll up steak from short side.
• This will give you a long stuffed flank steak.
• Secure with toothpicks in 1-inch sections, starting 1/2 inch from one side.
• Cut between picks into 8 or more slices.
• Place steaks on a broiler pan.
• Broil 3 inches from the heat for 6 to 8 minutes.
• Turn.
• Broil other side, until medium doneness.
• Serve with Hollandaise Sauce or Bearnaise Sauce (I buy the envelope kind from the grocery store.).

ROASTED MUSHROOMS STUFFED WITH FETA, SPINACH, AND BACON

Steps:

• Preheat oven to 375°F. Cook bacon in heavy large skillet until crisp, about 8 minutes. Transfer bacon to paper towels to drain. Coarsely crumble bacon. Discard all but 1/4 cup plus 2 teaspoons bacon fat (adding olive oil if necessary to equal that amount).
• Heat 2 teaspoons reserved bacon fat in heavy medium skillet over medium heat. Add chopped onion and sauté until tender, about 5 minutes. Transfer to medium bowl and cool; mix in bacon, spinach, feta, cream cheese, and crushed red pepper. Season filling to taste with salt and pepper.
• Line 2 large rimmed baking sheets with foil. Toss mushrooms and reserved 1/4 cup bacon fat in large bowl to coat. Sprinkle mushrooms with salt and pepper. Place mushrooms, rounded side down, in single layer on prepared baking sheets. Bake mushrooms until centers fill with liquid, about 25 minutes. Turn mushrooms over. Bake mushrooms until brown and liquid evaporates, about 20 minutes longer. Turn mushrooms over again. Spoon 1 heaping teaspoon filling into each mushroom cavity. (Filled mushrooms can be prepared 1 day ahead. Cover and refrigerate.)
• Preheat oven to 375°F. Bake mushrooms until heated through, about 10 minutes. Transfer mushrooms to platter and serve warm.