Cheesy bacon and spinach stuffed mushrooms are the perfect bite-sized appetizer or savoury snack.
A Culinary Adventure in Wonderland
Alice’s adventures in Wonderland begin in pursuit of the White Rabbit and down the rabbit hole. From there, she savours and samples various foods in Wonderland, while simultaneously growing and shrinking with each new treat.
In honour of Lewis Carroll’s whimsical and non-sensical story, let us journey to Wonderland for a culinary adventure and a delightful feast. Together, we will explore the cakes Alice tasted, both sweet and savoury, the intriguing mushroom of the Caterpillar’s forest home, the mysterious stolen tarts of the King and Queen of Hearts, and more! So let’s begin.
Advice from a Caterpillar
As Alice moves deeper into Wonderland, she is greeted by a most curious sight – a caterpillar smoking a hookah. After speaking with the caterpillar, Alice is told that the mushroom in front of her can either grown her tall or shrink her down. Eager to try, she takes a piece from both sides.
Cheesy stuffed mushrooms make for a rich and savoury snack. Crisp bacon and fresh spinach are blended into a creamy cheese filling and then stuffed into cremini mushrooms. Topped with a golden, crumbed topping, these stuffed mushrooms are the ideal appetizer for your next feast.
"Then it got down off the mushroom, and crawled away into the grass, merely remarking as it went, 'One side will make you grow taller, and the other side will make you grow shorter.'
'One side of what? The other side of what?' thought Alice to herself.
'Of the mushroom,' said the Caterpillar...
-Alice's Adventures in Wonderland (Chapter 5: Advice from a Caterpillar)
Ingredients
Mushrooms: I like using cremini mushrooms, however button mushrooms will work as well.
Spinach: Fresh spinach is wilted down for the filling. You could substitute with frozen, drained spinach if you prefer.
Cheese: The filling uses both cream cheese and shredded parmesan while the crumb topping includes grated parmesan. If desired, you could use grated Parmesan in the filling instead of shredded.
Panko crumbs: I prefer using Panko crumbs which are crispier and lighter in texture than regular breadcrumbs. However, you could use regular breadcrumbs instead.
How to Make bacon and Spinach Stuffed Mushrooms
Make the filling
Fry the bacon until crispy. Drain and reserve two tablespoons of the bacon fat. Finely chop the bacon and set aside. Roughly chop the baby spinach and set aside.
Add one tablespoon of the bacon fat to a skillet and place over medium high heat. Add the diced onion and sauté for 3 to 4 minutes until the onion is softened and beginning to brown. Add the garlic and sauté briefly. Add the spinach to the skillet and cook just until it wilts. Transfer the spinach mixture to a bowl and let cool.
In a mixing bowl, combine the softened cream cheese, chopped bacon, shredded parmesan cheese, 1/2 tsp kosher salt and 1/4 tsp pepper. Blend together. Add the cooled spinach mixture blend together.
Stuff the mushrooms
Preheat the oven to 375° F. Prepare the mushrooms by first removing the stems. Use a teaspoon to scoop out the gills from inside the mushroom caps. Arrange the mushrooms on a baking sheet. Generously stuff the mushrooms with the filling.
Bake the mushrooms
In a small bowl, combine the Panko crumbs, grated parmesan, parsley, 1/4 tsp kosher salt and a pinch of pepper. Add the remaining tablespoon of bacon fat and mix together.
Spoon the crumbs over each mushroom. Bake for 25 to 35 minutes until the mushrooms are fully cooked and the filling is hot.
Serve the Bacon and Spinach Stuffed Mushrooms
Garnish the mushrooms with more chopped parsley and enjoy!
