Spinach & Bacon Stuffed Mushrooms

(recipe adapted from Skinny Taste)

A simple party favorite—these stuffed mushrooms are sure to be a hit no matter which team wins. Adding spinach to the mix helps provide some vitamins and greenery while the rest of the ingredients combine for a delicious bite. If you want to make this recipe healthier, use center cut bacon and thoroughly drain the fat before chopping. You can also use turkey bacon, since it is super lean. Your guests will love these mushroom caps, which accent a variety of party dishes.


  • 14 oz. cremini mushrooms
  • 2 garlic cloves, thinly sliced
  • 4 cups baby spinach
  • 4 slices bacon
  • 1 tsp. olive oil
  • 1/4 cup bread crumbs
  • 2 tbsp. shredded parmesan cheese


  1. Pre-heat the oven to 400°F
  2. Remove the stems from mushrooms and wash the caps
  3. Set aside the mushroom caps and mince the stems
  4. In a skillet, cook rinsed spinach for about 2 minutes. Remove from the pan, drain the excess liquid and finely chop
  5. Cook bacon in the skillet until cooked through. Remove from heat, drain the excess grease and finely chop
  6. Clean the pan and saute the garlic in olive oil until golden. Add mushroom stems and saute for about 2 minutes
  7. Remove and combine all of the ingredients, adding the bread crumbs and shredded cheese
  8. Season mushroom caps with salt and fill with the spinach mixture
  9. Place into a baking dish and spray lightly with oil
  10. Cook for 20 minutes or until golden