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    Bacon Spinach and Four Cheese Stuffed Mushrooms: A Delight

    Posted: Mar 31, 2024 · Last updated: Mar 31, 2024 · by Shai Cohen · This post may contain affiliate links

    Jump to Recipe Print Recipe

    There's a certain alchemy that occurs when earthy mushrooms are paired with the rich flavors of bacon, spinach, and a quartet of cheeses. This recipe for bacon spinach and four cheese stuffed mushrooms is one I've refined over countless dinner parties and quiet nights in. I remember the first time I made them, I was overzealous with the garlic, which overpowered the delicate mushrooms. Through trial and error, I've balanced the robust with the subtle, creating a harmonious blend that's become a beloved appetizer in my repertoire. The key lies in the careful selection of cheeses and the rendering of the bacon to just the right crispness.

    Inspired by a dish I once savored at a quaint bistro, I've taken the liberty to elevate it with my own twist, adding a touch of nutmeg for warmth and a breadcrumb topping for texture. I recall the initial attempts where I underestimated the importance of draining the spinach thoroughly, resulting in a soggy filling. It's the attention to these small details that transforms a good stuffed mushroom into an unforgettable one. Let's embark on this culinary journey together, and I'll share the secrets to achieving the perfect stuffed mushroom every time.

    Jump to:
    • Ingredients
    • Instructions
    • Substitutions
    • Variations
    • Dietary Restrictions
    • Equipment
    • Storage and Reheating
    • Pro Tips
    • Bacon Spinach and Four Cheese Stuffed Mushrooms: A Christmas Delight
    • Comments

    Ingredients

    The ingredients for the recipe are arranged on the countertop
    The ingredients for the recipe are arranged on the countertop
    • Large mushrooms — 16, stems removed and reserved
    • Bacon strips — 4, cooked until crisp and crumbled
    • Fresh spinach — 2 cups, finely chopped and thoroughly drained
    • Cream cheese — 4 oz (113g), softened
    • Shredded mozzarella cheese — ½ cup (56g)
    • Grated Parmesan cheese — ¼ cup (25g)
    • Crumbled feta cheese — ¼ cup (50g)
    • Garlic — 2 cloves, minced
    • Nutmeg — a pinch, freshly grated
    • Salt — ½ tsp, or to taste
    • Freshly ground black pepper — ¼ tsp
    • Panko breadcrumbs — ½ cup (40g), for topping
    • Olive oil — 1 tbsp, for drizzling

    Instructions

    Mid-cooking scene, with the mushrooms being cooked in a pan
    Mid-cooking scene, with the mushrooms being cooked in a pan
    1. Begin by preheating your oven to 375°F (190°C). Prepare a baking sheet by lining it with parchment paper. This not only prevents sticking but also makes cleanup a breeze. I learned this the hard way after spending too much time scrubbing pans.
    1. Finely chop the reserved mushroom stems. In a skillet over medium heat, sauté the stems with the minced garlic until fragrant and tender. I once made the mistake of using the stems whole, which resulted in a chunky texture that detracted from the overall experience.
    1. Add the chopped spinach to the skillet and cook until wilted. Here's where I emphasize the importance of draining. Place the cooked spinach in a colander and press out as much liquid as possible. Excess moisture is the enemy of the perfect stuffing, leading to a less than desirable, watery filling.
    1. In a bowl, combine the softened cream cheese, mozzarella, Parmesan, and feta. Mix until well blended. The cream cheese acts as a creamy binder that melds the flavors and textures of the other cheeses into a cohesive filling.
    1. Fold in the crumbled bacon, sautéed mushroom stems, and spinach. Season with nutmeg, salt, and black pepper. The nutmeg is my secret weapon; it adds a layer of warmth that complements the cheeses and bacon beautifully. Be judicious with it, though—a little goes a long way.
    1. Stuff each mushroom cap generously with the cheese mixture. I've found that using a small spoon or even a piping bag gives you more control and creates a neater presentation. Overfilling is better than underfilling in this case, as the mushrooms will shrink slightly as they cook.
    1. In a small bowl, toss the panko breadcrumbs with a drizzle of olive oil. This will help them brown and crisp up in the oven. Sprinkle the breadcrumbs over the stuffed mushrooms. I once skipped the oil, and the breadcrumbs remained pale and unappealing.
    1. Bake for 20-25 minutes, or until the mushrooms are tender and the tops are golden brown. Keep a watchful eye on them after the 15-minute mark. Oven temperatures can vary, and there's a fine line between perfectly golden and disappointingly burnt.

    Substitutions

    • Bacon — For a vegetarian version, omit the bacon or use a plant-based bacon alternative. I've served these to my vegetarian friends with great success.
    • Panko breadcrumbs — If you're out of panko, regular breadcrumbs can be used, though they won't provide the same crispiness. For a gluten-free option, crushed gluten-free crackers are an excellent substitute.

    Variations

    • Crabmeat stuffed — For a seafood twist, add some finely chopped cooked crabmeat to the filling. It adds a sweet, briny flavor that pairs wonderfully with the creamy cheese.
    • Spicy kick — If you enjoy a bit of heat, mix in some finely diced jalapeños or a sprinkle of red pepper flakes into the cheese mixture. It's a simple way to add some zing to each bite.
    Bacon spinach and four cheese stuffed mushrooms, ready to serve
    Bacon spinach and four cheese stuffed mushrooms, ready to serve

    Dietary Restrictions

    • Dairy-free — There are dairy-free cheese alternatives available that can be used for the filling. Be sure to choose ones that melt well for the best texture.

    Equipment

    • Baking sheet
    • Parchment paper
    • Skillet
    • Mixing bowls
    • Colander
    • Measuring cups and spoons
    • Spoon or piping bag (for stuffing)

    Storage and Reheating

    • Leftover stuffed mushrooms can be stored in an airtight container in the refrigerator for up to 3 days. I've found that reheating them in the oven at 350°F (175°C) for a few minutes restores their texture better than the microwave.

    Pro Tips

    • Even stuffing — To ensure each mushroom cap is evenly stuffed, use a cookie scoop or a measuring spoon. Consistency is key for even cooking and presentation.
    • Prevent sogginess — If your mushrooms release a lot of liquid while baking, briefly remove the tray from the oven and carefully drain the liquid. This will prevent the mushrooms from becoming soggy and ensure a crisp finish.
    • Bacon crispness — Cook the bacon until it's very crisp. It will soften slightly when mixed with the other ingredients, so starting with a crispier texture ensures it retains some bite after baking.
    Bacon spinach and four cheese stuffed mushrooms, ready to serve

    Bacon Spinach and Four Cheese Stuffed Mushrooms: A Christmas Delight

    Indulge in this luxurious bacon spinach and four cheese stuffed mushrooms recipe, a perfect savory treat for your Christmas celebrations.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 25 minutes mins
    Total Time 40 minutes mins
    Course Appetizer
    Cuisine International
    Servings 4 people
    Calories 294 kcal

    Equipment

    • Baking sheet
    • Parchment paper
    • Skillet
    • Mixing bowls
    • Colander
    • Measuring cups and spoons
    • Spoon or piping bag (for stuffing)

    Ingredients
      

    • 16 pieces Large mushrooms stems removed and reserved
    • 4 strips Bacon cooked until crisp and crumbled
    • 2 cups Fresh spinach finely chopped and thoroughly drained
    • 4 oz Cream cheese softened
    • ½ cup Shredded mozzarella cheese
    • ¼ cup Grated Parmesan cheese
    • ¼ cup Crumbled feta cheese
    • 2 cloves Garlic minced
    • Nutmeg a pinch, freshly grated
    • ½ teaspoon Salt or to taste
    • ¼ teaspoon Freshly ground black pepper
    • ½ cup Panko breadcrumbs for topping
    • 1 tablespoon Olive oil for drizzling

    Instructions
     

    • Begin by preheating your oven to 375°F (190°C). Prepare a baking sheet by lining it with parchment paper. This not only prevents sticking but also makes cleanup a breeze. I learned this the hard way after spending too much time scrubbing pans.
    • Finely chop the reserved mushroom stems. In a skillet over medium heat, sauté the stems with the minced garlic until fragrant and tender. I once made the mistake of using the stems whole, which resulted in a chunky texture that detracted from the overall experience.
    • Add the chopped spinach to the skillet and cook until wilted. Here's where I emphasize the importance of draining. Place the cooked spinach in a colander and press out as much liquid as possible. Excess moisture is the enemy of the perfect stuffing, leading to a less than desirable, watery filling.
    • In a bowl, combine the softened cream cheese, mozzarella, Parmesan, and feta. Mix until well blended. The cream cheese acts as a creamy binder that melds the flavors and textures of the other cheeses into a cohesive filling.
    • Fold in the crumbled bacon, sautéed mushroom stems, and spinach. Season with nutmeg, salt, and black pepper. The nutmeg is my secret weapon; it adds a layer of warmth that complements the cheeses and bacon beautifully. Be judicious with it, though—a little goes a long way.
    • Stuff each mushroom cap generously with the cheese mixture. I've found that using a small spoon or even a piping bag gives you more control and creates a neater presentation. Overfilling is better than underfilling in this case, as the mushrooms will shrink slightly as they cook.
    • In a small bowl, toss the panko breadcrumbs with a drizzle of olive oil. This will help them brown and crisp up in the oven. Sprinkle the breadcrumbs over the stuffed mushrooms. I once skipped the oil, and the breadcrumbs remained pale and unappealing.
    • Bake for 20-25 minutes, or until the mushrooms are tender and the tops are golden brown. Keep a watchful eye on them after the 15-minute mark. Oven temperatures can vary, and there's a fine line between perfectly golden and disappointingly burnt.

    Notes

    • Even stuffing — To ensure each mushroom cap is evenly stuffed, use a cookie scoop or a measuring spoon. Consistency is key for even cooking and presentation.
     
    • Prevent sogginess — If your mushrooms release a lot of liquid while baking, briefly remove the tray from the oven and carefully drain the liquid. This will prevent the mushrooms from becoming soggy and ensure a crisp finish.
     
    • Bacon crispness — Cook the bacon until it's very crisp. It will soften slightly when mixed with the other ingredients, so starting with a crispier texture ensures it retains some bite after baking.

    Nutrition

    Nutrition Facts
    Bacon Spinach and Four Cheese Stuffed Mushrooms: A Christmas Delight
    Amount per Serving
    Calories
    294
    % Daily Value*
    Fat
     
    24
    g
    37
    %
    Saturated Fat
     
    12
    g
    75
    %
    Trans Fat
     
    0.03
    g
    Polyunsaturated Fat
     
    2
    g
    Monounsaturated Fat
     
    8
    g
    Cholesterol
     
    60
    mg
    20
    %
    Sodium
     
    809
    mg
    35
    %
    Potassium
     
    126
    mg
    4
    %
    Carbohydrates
     
    9
    g
    3
    %
    Fiber
     
    0.5
    g
    2
    %
    Sugar
     
    2
    g
    2
    %
    Protein
     
    11
    g
    22
    %
    Vitamin A
     
    546
    IU
    11
    %
    Vitamin C
     
    0.5
    mg
    1
    %
    Calcium
     
    173
    mg
    17
    %
    Iron
     
    1
    mg
    6
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Keyword Bacon Mushroom Recipe, Cheese Appetizer, Four Cheese Mushrooms, Spinach Stuffed Mushrooms, stuffed mushrooms
    Tried this recipe?Let us know how it was!

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    Shai Cohen

    Blending the lessons of global culinary classes with a passion for nutritious eating, Shai Cohen offers readers a blend of delectable recipes and invaluable health articles. Here, the love of food and well-being dance together.

    More about Shai Cohen →

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