Boursin, Bacon, and Spinach Stuffed Mushrooms
Servings 12 mushrooms +/- depending on size
Equipment
- Small Rimmed Baking Sheet
- Large skillet
Ingredients
- 2-3 slices of bacon to taste
- 1 lb small and firm cremini or button mushrooms
- 1 tbsp butter
- ½ large shallot minced
- 1 cup baby spinach finely chopped
- 1 clove of garlic minced
- Sea salt and freshly cracked black pepper to taste
- 1 (5.2 oz) package of garlic and herb Boursin cheese softened to room temperature
- ¼ cup panko crumbs
- 2 tbsp fresh parmesan finely grated
- 1 tbsp fresh parsley finely chopped
- 1 tbsp olive oil
Instructions
- Preheat the oven to 350 degrees. Coat a small rimmed baking sheet with olive oil cooking spray.
- Cook the bacon in a large skillet over medium heat until browned & crispy, about 5-6 minutes. Place on a paper towel to drain. Chop into small bits.
- Prepare the filling by removing the stems from the mushroom caps, and set the caps aside until needed. Mince the mushroom stems.
- Cook the minced stems, aromatics, and spinach by heating the butter in a small skillet over medium heat. Add the minced mushrooms and shallot to the skillet and cook, stirring often, for 5-7 minutes, or until golden brown and slightly caramelized.
- Add minced spinach and garlic and cook, stirring constantly, for 60 seconds. Remove from the heat. Season with freshly cracked black pepper, to taste. Set aside to cool.
- Prepare the panko mixture by combining panko crumbs, Parmesan cheese, and parsley in a small bowl and mixing well.
- Finish the filling by mixing the Boursin cheese with the cooled onion/mushroom mixture.
- Add the bacon bits and mix well.
- Add half of the panko mixture to the Boursin cheese mixture and mix until evenly combined.
- Prepare the mushroom caps by drizzling them with olive oil until evenly coated. Stuff the mushroom caps evenly with the Boursin mixture.
- Stuff & finish the mushrooms by dipping the cheesy tip of the mushrooms in the remaining panko mixture, then place them on a small baking sheet.
- Bake the mushrooms in the oven for 20-25 minutes, or until they are tender and the cheese is gooey. Side Note: If you want a more golden panko topping, place them under the broiler for a minute or two after they have baked, but watch them carefully so they don't burn!
- Serve and enjoy.