Spinach and Bacon Stuffed Mushrooms stuffed with sautéed baby spinach, chopped mushrooms, bacon, bread crumbs and Parmesan cheese – a lighter alternative to traditional stuffed mushrooms yet loaded with tons of flavor!
Ingredients
- 14 oz 1 package fresh mushrooms, stems separated
- 2 garlic cloves (sliced thin)
- 4 cups fresh baby spinach
- 4 slices center cut bacon
- 1 tsp olive oil
- 1/4 cup Italian seasoned bread crumbs (or GF)
- 2 tbsp shredded Parmesan cheese
- Smart Balance cooking spray
Instructions
- Preheat the oven to 400°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 until it wilts, about 2 minutes.
- 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 until golden, about 2 minutes.
- Add minced mushroom stems and saute until soft, about 2 minutes.
- 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 20 minutes or until golden. Eat warm.
Serving: 1mushroom, Calories: 34.5kcal, Carbohydrates: 3g, Protein: 3g, Fat: 1.5g, Saturated Fat: 0.5g, Cholesterol: 2.5mg, Sodium: 58.5mg, Fiber: 1g, Sugar: 0.5gWW Points Plus: 1
