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Roasted Mushrooms Stuffed with Feta, Spinach, and Bacon


  • 8 oz. bacon slices
  • 1 cup chopped onions
  • 1 package (10 oz.) frozen chopped spinach, thawed, squeezed dry
  • 4 oz. crumbled feta cheese
  • 4 oz. cream cheese, softened
  • 1/4 tsp. crushed red pepper flakes
  • 48 large (2 to 2-1/2-inch diameter) button mushrooms (about 2-3/4 lb.), stems removed


  • 1. Preheat standard oven to 375°F. Line full sheet pan with foil; set aside.
  • 2. Cook bacon in large skillet on medium heat until brown and crisp. Remove and drain on paper towels; crumble; set aside. Reserve 1/4 cup plus 2 tsp. of the bacon fat (adding olive oil if necessary to equal that amount).
  • 3. Cook onion in 2 tsp. of the bacon fat in medium skillet on medium heat 4 to 5 minutes or until tender. Remove from skillet to bowl; cool. Stir in bacon, spinach, feta, cream cheese, and crushed red pepper.
  • 4. Toss mushrooms with reserved 1/4 cup bacon fat to coat.
  • 5. Place mushrooms, rounded side up, in single layer on prepared pan. Bake 10 minutes. Turn mushrooms over. Blot any moisture from cavity with paper towels. Spoon 1 heaping tsp. filling into each mushroom cavity.
  • 6. Bake mushrooms 15 to 20 minutes or until mushrooms are tender and stuffing is golden brown. Plate 3 mushrooms per serving.
  • TIP: Filled mushrooms can be prepared 1 day ahead. Refrigerate, covered, until ready to use. Let come to room temperature before baking.
  • Nutritional information per serving: Calories 125; Total Fat 10g;
  • Saturated Fat 4g; Trans Fat 0g; Cholesterol 21mg; Sodium 226mg;
  • Total Carbohydrate 4g; Dietary Fiber 1g; Total Sugars 2g; Protein 5g