Bacon and Spinach Stuffed Mushrooms

Ingredients

• Large mushrooms (12, stems removed)
• Bacon (6 slices, cooked and crumbled)
• Fresh spinach (2 cups, chopped)
• Cream cheese (8 ounces, softened)
• Parmesan cheese (1/2 cup, grated)
• Garlic powder (1 teaspoon)
• Salt (1/2 teaspoon)
• Pepper (1/4 teaspoon)
• Olive oil (1 tablespoon)
• Fresh parsley (2 tablespoons, chopped (for garnish))

Instructions

1. Preheat the oven to 375°F (190°C).
2. Carefully remove the stems from the mushrooms, setting them aside for later use. Gently clean the mushroom caps with a damp cloth to remove any dirt.
3. In a skillet, heat the olive oil over medium heat. Add the crumbled bacon and cook until crispy, about 5-7 minutes. Remove the bacon from the skillet and drain on paper towels.
4. In the same skillet, add the chopped spinach and sauté for 2-3 minutes until wilted. Remove from heat and let cool slightly.
5. In a mixing bowl, combine the crumbled bacon, sautéed spinach, softened cream cheese, grated Parmesan cheese, garlic powder, salt, and pepper. Mix until well combined and creamy.
6. Generously stuff each mushroom cap with the bacon and spinach mixture, mounding it slightly on top.
7. Arrange the stuffed mushrooms on a baking sheet lined with parchment paper.
8. Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the filling is golden brown and bubbly.
9. Remove from the oven and let cool for a few minutes. Garnish with chopped fresh parsley before serving.
10. Serve hot and enjoy these delightful bites as a perfect appetizer or side dish!