Spinach and Bacon Stuffed Mushrooms – Healthified Stuffed Mushrooms
- 14 oz (1 package) fresh mushrooms, stems separated
- 2 garlic cloves, minced
- 4 cups fresh baby spinach
- 4 slices center cut bacon or turkey bacon
- 1 tsp olive oil
- 1/4 cup cooked quinoa
- 2 tbsp shredded Parmesan cheese
- coconut oil cooking spray
Preheat the oven to 400°F. Lightly spray a foil lined baking pan or baking dish with cooking spray.
Remove stems from mushrooms and mince fine.
Heat a medium sized skillet. Rinse spinach and add to the skillet; cookuntil it wilts, about 2
minutes. Remove from the pan, squeeze excess liquid and chop fine. Set aside.
Dry skillet, add bacon to the skillet and cook on low heat until bacon is cooked through. Set aside on a paper towel. Coarsely chop.
Clean skillet and add olive oil to the pan. Add garlic and saute until golden, about 2 minutes. Add minced mushroom stems and saute until soft, about 2 minutes. Remove from heat and combine mushroom stems with sauteed spinach, bacon, quinoa, and parmesan cheese.
Season mushroom caps with salt (pref Himalayan). Fill mushrooms with spinach mixture, rounding tops off. Place on an oven safe dish and lightly spray the tops with oil.
Bake 20 minutes or until golden. Eat warm.
These are the best Spinach and Bacon Stuffed mushrooms ever. I served them with grilled flank steak and asparagus – bomb!
Makes about 12 medium sized mushrooms.