Roasted Mushrooms Stuffed with Feta, Spinach and Bacon are a divine appetizer. Just divine!
If you like to have a hot, bite-sized appetizer for happy hour or late-afternoon munching, roasted mushrooms are the way to go. They’re fairly light, and supremely satisfying. Mushrooms take on an earthy, meaty texture when cooked. They’re filling, but they have very few calories. And the filling cooked along with them makes them irresistible!
How to make Roasted Mushrooms Stuffed with Feta, Spinach and Bacon:
There are a few steps involved in making these mushrooms, so if you’re short on time–be sure to scroll down and follow the make-ahead instructions.
The first step in making these roasted mushrooms is cooking and then crumbling the bacon. Save the bacon fat! Then you’ll cook onion in a little bit of the bacon fat. To make the filling, you’ll combine the cooked onion with chopped frozen spinach, feta cheese, cream cheese and crushed red pepper.
Stemmed button mushrooms are tossed with bacon fat, salt and pepper. Then the mushrooms are baked until cooked and softened. This gives them a chance to draw the moisture out.
Finally, the mushrooms cavities are filled with the spinach/cheese/bacon filling. And then the mushrooms are baked until heated through- about 10 minutes. Then they’re ready to eat!
Make ahead instructions:
These mushrooms can be made all the way up until you stuff them. Cover the stuffed mushrooms and refrigerate them. Pop them into the oven and cook them when you’re ready to serve!
Try substituting another soft cheese such as Boursin or Rondelé for the cream cheese. Substitute shallots for the onion. Substitute Bella baby mushrooms for the button mushrooms.
Roasted mushrooms are a good recipe to make and serve with your favorite wine or cocktail. Enjoy!
Here are a few more recipes using mushrooms that you might like to try:
- Mashed Potatoes with Mushrooms
- Green Beans with Mushrooms and Shallots
- Red Wine Mushrooms
- Balsamic Sautéed Mushrooms
- Creamy Garlic Mushrooms
- Simple Marinated Mushrooms
- Sautéed Mushrooms and Onions
- Pancetta Wrapped Mushrooms
Roasted Mushrooms Stuffed with Feta, Spinach and Bacon
- 10 slices bacon
- 1 cup finely chopped onion
- 10 ounces chopped frozen spinach (thawed and squeezed dry)
- 4 ounces crumbled feta cheese (about 3/4 cup)
- 4 ounces cream cheese, at room temperature
- 1/4 teaspoon crushed red pepper
- 2¾ pounds (about 48) button mushrooms (1½-inches in diameter, cleaned and stemmed)
- Preheat the oven to 375°F.
- Cook the bacon in a heavy, large skillet until crisp, about 8 minutes. Transfer the bacon to paper towels to drain. Coarsely crumble the bacon. Discard all but 1/4 cup plus 2 teaspoons of bacon fat (adding olive oil if necessary to equal that amount).
- Heat 2 teaspoons of the reserved bacon fat in a heavy, medium skillet over medium heat. Add the chopped onion and sauté until tender, about 5 minutes. Transfer to a medium bowl and cool; mix in the bacon, spinach, feta, cream cheese, and crushed red pepper. Season the filling to taste with salt and pepper.
- Line 2 large, rimmed baking sheets with foil. Toss the mushrooms and reserved 1/4 cup of bacon fat in a large bowl to coat. Sprinkle the mushrooms with salt and pepper. Place the mushrooms, rounded-side-down, in a single layer on prepared baking sheets. Bake the mushrooms until the centers fill with liquid, about 25 minutes. Turn the mushrooms over. Bake the mushrooms until they turn brown and the liquid evaporates, about 20 minutes longer. Turn the mushrooms over again. Spoon 1 heaping teaspoon of filling into each mushroom cavity. (Filled mushrooms can be prepared 1 day ahead. Cover and refrigerate.)
- When ready to bake the stuffed mushrooms, make sure oven is preheated, and bake the mushrooms until they are heated through, about 10 minutes. Transfer the mushrooms to a platter and serve warm.
- This is a beautiful recipe to serve when you're entertaining. It's a bit time consuming to get everything prepped, but you can make them ahead and have them ready to pop in the oven right before your guests arrive.
- If preparing this as a gluten free appetizer, be sure to use GF bacon.