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Stuffed Mushrooms with Spinach

Stuffed Mushrooms with Spinach


"Stuff large mushrooms with spinach, bacon and Parmesan cheese, and you have the perfect appetizer!"
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45 m servings 163 cals
Serving size has been adjusted!
Original recipe yields 12 servings


  • Calories:
  • 163 kcal
  • 8%
  • Fat:
  • 15.7 g
  • 24%
  • Carbs:
  • 2.5g
  • < 1%
  • Protein:
  • 4 g
  • 8%
  • Cholesterol:
  • 38 mg
  • 13%
  • Sodium:
  • 199 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C). Butter a 9x13 inch baking dish with 2 tablespoons butter.
  2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  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.
  4. Remove stems from mushrooms. Arrange caps in the baking dish. Finely chop stems.
  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.
  6. Stuff mushroom caps generously with the mixture. Drizzle with 2 tablespoons melted butter. Bake in the preheated oven 30 minutes until lightly browned.


  • Tip
  • Parchment can be used for easier cleanup/removal from the pan.

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Read all reviews 173
  1. 238 Ratings

Most helpful positive review

These were wonderful but I changed the recipe to reduce the amount of fat. First I did not add any butter in the 13x9 pan and it wasn't missed at all. Secondly I used olive oil to sautee the ...

Most helpful critical review

Good flavor but way too greasy for us. No need to drizzle the butter over the tops. If I make these again, I will definitely cut back on the butter.

Most helpful
Most positive
Least positive

These were wonderful but I changed the recipe to reduce the amount of fat. First I did not add any butter in the 13x9 pan and it wasn't missed at all. Secondly I used olive oil to sautee the ...

This was AWESOME!!!!! I did however, make a few changes to the directions, not the ingredients. Instead of large mushrooms I used regular mushrooms so that they were more of a "finger food". I a...

Excellent recipe! I made it verbatim the first time, but the second time I made them I was running short on time, so I cheated...I used a box of Stouffers frozen spinach souffle, and onced cooke...

These mushrooms were fantastic and went quickly. I loved them and will definitely make them again. I used 3/4 c of fresh spinach but next time I will probably use a whole cup. I might also make...

Served these at a wine tasting and they were gone in no time. Everyone loved them. Very easy to make. Actually made them the day before and baked them just before the party.

To make it healthier, I used olive oil instead of butter and used milk instead of cream. Still very rich and delicious. I've made it a number of times for guests.

The mushrooms were great but the real crowd pleasure was from tnhe left over filling. I put it in a dish added grated parm to the top and baked it along with the mushrooms. I served it with ha...

This recipe was great! I ommitted the bacon and made a great vegetarian appetizer.

Awesome, I brought these to my Mom's (where I am known to bring my stuffed mushrooms). These were a great change from the sausage shrooms that I usually bring. We loved the spinich in these. ...

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