Stuffed Mushrooms with Spinach

Recipe View Preheat oven to 400 degrees F (200 degrees C). Generously butter a 9x13-inch baking dish. (5 minutes)

Recipe View Cook bacon in a large skillet over medium heat until crispy, about 8-10 minutes. Remove bacon with a slotted spoon, drain on paper towels, crumble, and set aside. (10 minutes)

Recipe View If using frozen spinach, ensure it is fully thawed and squeeze out as much excess water as possible. This prevents a soggy filling. (5 minutes)

Recipe View Carefully remove stems from mushrooms. Finely chop the stems and set aside. Arrange mushroom caps, open-side up, in the prepared baking dish. (10 minutes)

Recipe View Melt 3 tablespoons butter in the same skillet over medium heat. Add minced shallots and garlic; cook until softened and fragrant, about 3-5 minutes. (5 minutes)

Recipe View Add the squeezed spinach and chopped mushroom stems to the skillet. Cook for another 3-5 minutes, stirring occasionally, until the mushroom stems are tender. (5 minutes)

Recipe View Pour in 1/3 cup plus 1 tablespoon of heavy cream; bring to a simmer. Remove from heat and stir in the crumbled bacon and Parmesan cheese. Season generously with sea salt and freshly ground black pepper to taste. (5 minutes)

Recipe View Generously stuff each mushroom cap with the spinach mixture. (10 minutes)

Recipe View Drizzle 2 tablespoons melted butter evenly over the stuffed mushrooms, and sprinkle with additional Parmesan cheese. (2 minutes)

Recipe View Bake in the preheated oven until the mushrooms are tender and lightly browned, about 25-30 minutes. (30 minutes)

Recipe View Let cool slightly before serving. Garnish with fresh parsley, if desired.