Updated: Jun 14
16 ounces baby bella mushrooms (try to pick the bigger ones)
5 crispy bacon strips cooked, chopped
3 oz fresh spinach, chopped
3 garlic cloves, minced
1 tbsp oil oil
4 oz cream cheese
1/4 cup pork rind crumbs
1 cup mozzarella cheese
Crushed black pepper
1/4 cup gouda cheese for topping (you can top with cheese of your choice)
2 crispy bacon strips crumbles for garnish
Parsley for garnish
Preheat the oven to 375
Wash mushrooms and remove the stems. Toss the mushrooms lightly in olive oil and set aside.
In a small cooking pan and 1 tbsp of olive oil on medium heat.
Add the spinach to the pan. Cook covered over medium heat 2 minutes.
Add the minced garlic and chopped bacon to the spinach. Mix well and cook until spinach is done 1/2 minutes. Remove from heat and set aside.
In a medium bowl, combine cream cheese, pork rind crumbs, mozzarella cheese, egg, salt and crushed black pepper. Mix until all combined.
Add the spinach and bacon to the cheese mixture. Mix until combined.
Place mushrooms into a baking dish. Fill mushroom cups with cheese mixture pressing down lightly to fill to the top.
Sprinkle each stuffed mushroom with a gouda cheese, bacon & parsley
Bake for 15-18 minutes or until lightly browned on top.