About this recipe:Large mushrooms are stuffed with a spinach, bacon and Parmesan. These are perfect as a dinner party starter or canapes.
2 tablespoons butter
5 slices streaky bacon or pancetta
285g (10 oz) frozen spinach, roughly chopped
12 large mushrooms
3 tablespoons butter
2 tablespoons finely chopped onion
2 cloves garlic, peeled and minced
85ml (3 fl oz) double cream
4 tablespoons freshly grated Parmesan cheese
salt and freshly ground black pepper to taste
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:15min › Cook:30min › Ready in:45min
Preheat oven to 200 C / Gas mark 6. Grease a 23x33cm (9x13 in) baking dish with 2 tablespoons butter.
Place bacon in a large, deep frying pan. Cook over medium high heat until evenly brown. Remove, dice and set aside.
Place frozen spinach in a medium saucepan with 4 tablespoons 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.
Remove stems from mushrooms. Arrange caps in the baking dish. Finely chop stems.
Melt 3 tablespoons butter in a medium saucepan over medium heat, and mix in onion and garlic. Cook until tender, then mix in bacon, spinach, chopped mushroom stems and double cream. Bring cream to a simmer. Remove from heat and mix in Parmesan cheese, sal
Stuff mushroom caps generously with the mixture. Bake in preheated oven 30 minutes until lightly browned.
I have had a gastric bypass, so can only eat small anything. This recipe fitted the bill just right, I had two which was enough for me. It was quick to prepare. Washed up while mushrooms were in the oven. They were scrumptious. Highly recommend. - 12 Jan 2014