Bacon and Spinach stuffed mushrooms. Bacon, Spinach & Feta Stuffed Mushrooms (Low Carb & Gluten Free). I've always been a huge fan of stuffed mushrooms. Unfortunately, my favorites have always included cornbread or panko breadcrumbs, saturated with butter.

Spinach and bacon stuffed mushrooms are rich and full of flavor. Stuffed with spinach, bacon, feta cheese, cream cheese and a blend of Italian cheeses. These bacon, spinach, and fontina cheese stuffed mushrooms are not only delicious, they're gluten free! You can cook Bacon and Spinach stuffed mushrooms using 8 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Bacon and Spinach stuffed mushrooms

1. Prepare 1 1/2 cups of hot water.
2. Prepare 1 package of stuffing mix.
3. It's 1 package of bacon.
4. It's 2 tsp of minced garlic.
5. You need 1 package (10 oz) of chopped spinach.
6. You need of olive oil.
7. You need 40 of fresh mushrooms.
8. It's 2 cups of shredded cheese parmesan and mozzarella blend.

Enjoy these mushrooms as a snack or appetizer. Mix cream cheese, sour cream, parsley, crumbled bacon, spinach, ground black pepper, lemon juice and roasted garlic together in a bowl. Place mushrooms on a very oiled greased baking sheet and season the insides with a bit of salt and pepper. Remove from the heat, toss spinach with the bacon and fill mushrooms with the mixture.

Bacon and Spinach stuffed mushrooms instructions

1. Heat oven to 400°F.
2. Prepare stuffing mix as directed on package.
3. Pan fry bacon until crisp.
4. Remove stems from mushrooms.
5. Chop stems and bacon together.
6. Saute mushroom stems and bacon together with garlic until tender.
7. Mix together mushroom and bacon mixture along with the stuffing spinach and cheese.
8. Spoon into mushroom caps place filled sides up and top with cheese.
9. Bake 20 to 25 minutes until cheese is golden brown.

Stuff your mushrooms with the mixture pressing down to get it secure. To make the mushrooms, place the olive oil into a small frying pan over a medium heat. Wrap one strip of smoked streaky bacon around each mushroom and seal with a toothpick. Place the wilted spinach on top of the cooked mushrooms and place an egg yolk on top of each. Juicy pork tenderloin wrapped in crispy bacon and stuffed with a tasty mixture of mushrooms and spinach all smothered in a creamy goat cheese and French's Dijon mustard sauce.