Ingredients

  • 2 tablespoons butter
  • 5 slices bacon
  • 1 (10 ounce) package frozen chopped spinach
  • 12 large mushrooms
  • 3 tablespoons butter
  • 2 tablespoons finely chopped onion
  • 2 cloves garlic, peeled and minced
  • .4 cup heavy cream
  • ¼ cup grated Parmesan cheese
  • salt and pepper to taste
  • 2 tablespoons butter, melted
  • Directions

  • Step 1

    Preheat oven to 400 degrees F (200 degrees C). Butter a 9×13 inch baking dish with 2 tablespoons butter.

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  • Step 2

    Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

  • Step 3

    Place frozen spinach in a medium saucepan with 1/4 cup water. Bring water to a boil, then reduce heat to medium and cook spinach covered 10 minutes. Uncover and stir. Remove from heat and drain.

  • Step 4

    Remove stems from mushrooms. Arrange caps in the baking dish. Finely chop stems.

  • Step 5

    Melt 3 tablespoons butter in a medium saucepan over medium heat, and mix in onion and garlic. Cook 5 minutes, or until tender, then mix in bacon, spinach, chopped mushroom stems and heavy cream. Bring cream to a boil. Remove from heat and mix in Parmesan cheese, salt and pepper.

  • Step 6

    Stuff mushroom caps generously with the mixture. Drizzle with 2 tablespoons melted butter. Bake in the preheated oven 30 minutes until lightly browned.

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