Bacon Spinach and Four Cheese Stuffed Mushrooms: A Delight

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.

Ingredients

• 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

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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.

7. 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.

8. 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.

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: A Christmas Delight

Indulge in this luxurious bacon spinach and four cheese stuffed mushrooms recipe, a perfect savory treat for your Christmas celebrations.

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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

  

1x2x3x

• 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

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