Pardon my drool for a second – even thinking about these makes me hungry.
This recipe can be altered, of course – for the lactose intolerant folks, try using lactose-free milk or a milk substitute. I find good Parmesan doesn’t contain enough lactose to bother me; if you’re more sensitive, you’ll need a substitute for that as well. Vegetarians will also want to leave out the bacon.
But for those of you out there that can eat the good stuff, the mix of garlic, spinach, bacon, and mushroom is just so tasty!
1 (10 oz) package of frozen chopped spinach (1 square block) or equivalent
5-6 strips bacon
2 tbsp butter
12 large mushrooms
3 more tbsp butter
2 tbsp finely chopped onion
2 garlic cloves, minced
3/8 cup heavy cream (I use a lactose free 2% and it works just fine)
1/4 cup grated Parmesan (The real stuff, not the powdered Kr*ft junk! You want it to melt.)
salt & pepper
2 final tbsp butter (that’s 7 in total – I never said it was lo-fat!)
Preheat oven to 400°F. Use 2 tbsp butter to grease a 9×13″ baking pan or deep cookie sheet. (There will be a lot of liquid runoff.) Cook the bacon and the spinach following package directions. Drain the bacon on paper towels and crumble or chop. Strain the spinach.
Wash the mushrooms and pop off the stems. A gentle push in a sideways direction with a thumb should do the trick. Arrange the tops on the baking pan (upside down, hole side up) and chop the stems finely. Melt 3 tbsp butter in a saucepan. Over medium heat, add the onion and garlic and cook for 5 minutes. Mix in the bacon, spinach, mushroom stems, and milk. Bring to a boil, remove from heat, and add Parmesan. Add S & P to taste. Fill the mushroom caps a spoonful at a time until all are about evenly filled. Drizzle with the remaining 2 tbsp of butter, melted. Sprinkle with a bit more Parmesan if desired.
Bake 30 mins. Once done, be careful pulling the pan out of the oven – a lot of water will have come out of the mushrooms and you don’t want any on you! Once you get a taste, you’ll want to eat them all at once, but I’d advise letting them cool awhile – the centers get really hot!