If you are looking for an easy, and tasty party appetizer this holiday you need to make these spinach and bacon stuffed mushrooms.
Guest blogger, Karyl from Karyl’s Kulinary Krusade shares an awesome spinach and bacon stuffed mushrooms recipe that you will and your guests will rave about. Visit Karyl at her blog for more of her amazing recipes and reviews today.
Preheat oven to 400 degrees.
Add raw pine nuts to skillet. Turn heat to medium and toast, tossing occasionally, until pine nuts are lightly browned. Pay attention, because pine nuts go from toasted to burnt very quickly.
Use mushrooms that are all about the same size, so they cook evenly. Wipe mushrooms clean with a damp cloth. Remove stems. Mince stems finely in food processor.
Cook bacon to desired doneness in the skillet over medium heat. Drain, cool, and mince finely in food processor.
Discard all but 1/2 Tablespoon of bacon fat. Add onion, and cook for 2 minutes until translucent. Rinse spinach thoroughly, and add to skillet. Cook until wilted. You may need to add a little water. Remove from heat and finely mince in food processor.
Add mushroom stems, bacon, and spinach to large bowl. Combine with Italian breadcrumbs, garlic, Parmesan cheese, and seasonings. Stir to fully combine.
Line a baking sheet with aluminum foil. Place mushrooms top down on the foil. Leave a little space between each mushroom so that they cook evenly. Fill each mushroom cap with the filling. Cook mushrooms for 20 minutes. Remove from oven, top with fresh Parmesan and pine nuts. Serve immediately
The holiday season gets super busy with Christmas shopping, events, and parties. For a quick and easy weekday family meal try this chicken and orzo one pan family dinner. Then sit back and enjoy the season. Happy holidays from all of us at Bowdabra blog.