Ingredients
- tablespoons butter, softened
- slices bacon
- (10 ounce) package frozen chopped spinach
- large mushrooms
- tablespoons butter
- tablespoons finely chopped onion
- cloves garlic, minced
- /8 cup heavy cream
- /4 cup grated Parmesan cheese
- salt and pepper to taste
- tablespoons melted butter
Instructions
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Step 1
First, I preheat my oven to 400°F and butter a 9x13 baking dish with 2 tablespoons of softened butter. Then, cook the bacon in a skillet until crispy, drain, crumble, and set aside. For the spinach, place the frozen block in a saucepan with a quarter cup of water, bring to a boil, cover, and cook for 10 minutes. Uncover, stir, and drain well. Meanwhile, remove the stems from the mushrooms—don’t toss them! Finely chop the stems to use in the filling. Arrange the mushroom caps in the prepared dish. In a saucepan, melt 3 tablespoons of butter over medium heat. Sauté the chopped onion and garlic until tender, about 5 minutes. Stir in the crumbled bacon, drained spinach, and chopped mushroom stems. Pour in the heavy cream and bring to a gentle boil. Remove from heat, then fold in the Parmesan cheese and season with salt and pepper. The mixture should be thick and creamy. Spoon the filling generously into each mushroom cap, packing it slightly. Drizzle the tops with the remaining 2 tablespoons of melted butter. Bake for 30 minutes until the mushrooms are tender and the tops are lightly browned. Let them cool for a few minutes before serving—they’re hot!