Stuffed Mushrooms Recipe

Clean the Mushrooms

Gently rinse the large mushrooms under cold water and pat them dry with a paper towel. Remove the stems from the mushrooms and set them aside.

Prepare the Filling

In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

Cook Spinach

Add the fresh spinach to the skillet and cook until wilted, approximately 3-4 minutes. Remove from heat and let cool slightly.

Chop Artichokes

If using canned artichoke hearts, drain and chop them into small pieces. If using frozen, thaw and chop them.

Mix the Filling

In a mixing bowl, combine the cooked spinach, chopped artichokes, cream cheese, sour cream, grated Parmesan cheese, salt, and black pepper. Mix until well combined.

Cook the Bacon

In a skillet, cook the bacon slices over medium heat until crispy. Remove from skillet, drain on paper towels, and crumble into small pieces.

Stuff the Mushrooms

Take the mushroom caps and fill each cap generously with the spinach artichoke mixture. Top with crumbled bacon.

Prepare Topping

In a small bowl, combine the breadcrumbs, grated Parmesan cheese, and olive oil. Mix until the breadcrumbs are evenly coated.

Add Topping

Sprinkle the breadcrumb mixture over the stuffed mushrooms.

Bake the Mushrooms

Preheat the oven to 375°F (190°C). Arrange the stuffed mushrooms on a baking sheet lined with parchment paper. Bake for 20-25 minutes until the mushrooms are tender and the topping is golden brown.