Italian Stuffed Baby Mushrooms
Contains dairy
Ingredients
16 ounces baby bella mushrooms (about 21 mushrooms)
1 Tablespoon unsalted butter
2 teaspoons minced garlic
1/4 teaspoon finely ground salt
1/4 teaspoon ground black pepper
2 cups fresh spinach leaves, loosely packed
1 cup prepared mashed potatoes
1 Tablespoon sour cream
4 pieces bacon, cooked and crumbled
1 cup freshly grated Parmesan cheese, divided
Fresh chives for garnish (optional)
Instructions
Preheat oven to 350° F. Lightly spray a rimmed baking pan with non-stick cooking spray.
Gently clean each baby bella mushroom by wiping it with a damp paper towel. Carefully remove the stems and chop them into small pieces. Set the stems and mushrooms aside while you prepare the filling.
In a small skillet, melt the butter over medium-low heat.
When the butter has melted, add minced garlic and sauté 1 minute or until fragrant.
Add in the chopped mushroom stems and sprinkle with salt and pepper. Sauté until mushrooms are tender and beginning to brown, about 3-4 minutes.
Push the mushroom stems to one side of the pan and add spinach leaves. Sauté for 2-3 minutes or until wilted and dark green. Remove from heat and allow to cool slightly.
In a medium bowl, combine the mashed potatoes, sour cream, bacon pieces, and spinach mixture. Fold in 3/4 cup Parmesan cheese.
Place the baby bella mushrooms cavity side up on the prepared baking sheet. Spoon filling into each mushroom cavity. (*Depending on the size of your mushrooms, you may have a little bit of filling leftover. It’s also delicious straight out of the bowl.)
Sprinkle stuffed mushrooms with remaining 1/4 cup Parmesan cheese and bake for 20 minutes or until golden brown.
Slice chives and sprinkle on top of mushrooms if desired. Serve immediately.
