Spinach Stuffed Mushrooms

With a combination of spinach, feta, and bacon these Spinach Stuffed Mushrooms are the ultimate salty and savory appetizer! These are great for holidays and party appetizers, and each one is just a perfect bite!

Course Appetizer

Cuisine American

Keyword spinach stuffed mushrooms, stuffed mushrooms

Prep Time 30

Cook Time 10

Total Time 40

Servings

Calories 140kcal

Author Lauren

Ingredients

12 large flat mushrooms
1 pound small baby spinach leaves well washed
3 strips bacon cut into 1/4 inch pieces
1 medium onion finely chopped
2 egg yolks beaten
3/4 cup bread crumbs
1 tsp chopped marjoram
3 Tbsp olive or veggie oil
1 cup feta cheese crumbled

Instructions

Wash the mushrooms well. Remove the stalks and chop them finely.
Blanch the spinach by dropping into a pan of boiling water for 1-2 minutes and then plunging into ice water directly after (this stops the cooking process).
Squeeze the spinach dry in some paper towels and chop.
Fry the bacon pieces in a dry pan with the chopped onion until golden brown, then add the mushroom stalks a cook for a little bit longer. Remove from heat.
Stir in the spinach, egg yolks, bread crumbs, and marjoram and season lightly with salt and pepper.
Place the mushroom caps on a baking sheet (I would cover it with foil to save yourself some scrubbing!) and brush lightly with oil.
Place heaping tablespoons of the mixture into the mushroom caps. Sprinkle with feta cheese and cook under a preheated broiler for 10 minutes or until golden brown.
As a note - if your broiler has a high and low setting (like mine), use the low and keep them in a bit longer, otherwise the cheese gets done before the rest of the mushroom! (I learned the hard way!)

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