Delicious stuffed mushrooms (crab free)
  • Cooking Time: 25-30
  • 2 tablespoons butter, melted
  • 2 tablespoons finely chopped onion
  • 5 slices bacon
  • 2 cloves garlic, peeled and minced
  • 10 oz. fresh spinach
  • 1/3 c. heavy cream
  • 12-16 large stuffing mushrooms
  • salt and pepper to taste
  • 1/4 c. grated parmesan cheese
  • 3 tablespoons butter
  1. Preheat oven to 400 and grease a cookie or baking sheet (or just use a silpat)
  2. Cook bacon, drain, and crumble. Set aside.
  3. Remove stems from mushrooms. Arrange caps in baking dish and finely chop stems.
  4. Melt 3 tablespoons butter in medium saucepan over medium heat and add onion. Cook 2-3 minutes before adding garlic and spinach. Cook spinach down and make sure garlic and onion are tender.
  5. Mix in bacon, chopped stems, and cream. Bring to a boil and then remove from heat. Mix in cheese, salt, and pepper.
  6. Stuff mushroom caps generously with mixture. Drizzle 2 tablespoons melted butter over. Bake for 25-30 minutes.