Ingredients
Scale
- 2 thin slices of bacon
- About 8 oz. baby bella mushrooms, cleaned
- 1 – 2 cloves garlic, peeled & chopped fine
- About 2 Tablespoons finely chopped red onion
- 1 mini sweet pepper, seeded and chopped fine
- 1 cup finely chopped fresh spinach.
- 2 oz. Greek cream cheese (or Neufchatel)
- 1 oz. good blue cheese
- 1/4 cup coarsely chopped walnuts, toasted
- A bit of shredded mozzarella or a blend of pizza cheeses
Instructions
- Preheat oven to 400 F. Spray a small baking sheet with cooking spray.
- Cook the bacon in a small frying pan until crisp. Remove the bacon and drain off all but 1 teaspoon of the bacon fat. Chop the bacon fine, reserving about 1/3 of the bacon bits to sprinkle on top of the mushrooms.
- Pull the stems off the mushrooms and chop them fine. Saute the mushroom caps with the garlic and onion in the bacon fat for several minutes, stirring, sprinkling with Red Robin seasoning (or salt) & freshly ground pepper, then covering, then stirring again until the mushrooms are soft and tender but still moist … and the onion is translucent. Add the pepper and cook for a few minutes more, until the pepper is tender. Remove the mixture from the pan, rinse the pan with hot water and wipe clean.
- Add the spinach to the pan with a light splash of water. Cover and cook for a few minutes, just until the spinach wilts. Use a clean kitchen towel to press down and squeeze out the excess moisture.
- Stir in the cheeses, the bacon and the mushroom mixture, reduce heat to medium low and cook until the cheeses melt. Stir in the walnuts.
- Put the mushroom caps on the prepared pan. Fill/heap each cap with the cheesy stuffing. Add a little bit of shredded cheese on each mushroom, then top with a few bacon crumbles.
- Bake the mushrooms at 400 F for about 15 minutes or until the cheese on top is melted and the mushrooms are tender. Let cool a few minutes before eating.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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