stuffed mushrooms with spinach

Ingredients

• Servings: 12
• 2 tablespoons butter
• 5 slices bacon
• 1 (10 ounce) package frozen chopped spinach
• 12 large mushrooms
• 3 tablespoons butter
• 2 tablespoons finely chopped onion
• 2 cloves garlic, peeled and minced
• 3/8 cup heavy cream
• 1/4 cup grated parmesan cheese
• salt and pepper to taste
• 2 tablespoons butter, melted

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• 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.