Miles was out of town so I got to make something I know he would never like. I am a big fan of stuffed mushrooms but they are so high calorie that I normally wouldn't eat them. So, I searched the internet for a recipe and finally came across one that didn't seem to be to bad. Sure it called for tossing the mushrooms in bacon fat and oil and then pouring butter over them but I decided I could try the recipe without those portions.In the end these mushrooms were full of flavor. They would have been better smothered in butter but then most things would taste better if they were lathered in butter. I will definitely make these again but next time I will add a little butter to moisten them and add that yummy butter flavor. Not enough butter to drown them but just a little...
Ingredients:
- 10 large mushrooms (stems pulled out)
- 3/4 cup steamed spinach
- 1/4 cup diced onion
- 2 strips turkey bacon
- 1 oz feta (I used non-fat feta)
- 1 oz cream cheese (I used fat free cream cheese)
- Sprinkling of shredded mozzarella cheese (I used non-fat cheese)
- Salt, pepper, and ground garlic to taste
- Preheat oven to 375 degrees
- Place mushrooms, round side down, on a baking sheet. Sprinkle with salt and pepper and cook until filled with water.
- Drain the mushrooms, flip them over and cook for another 10-15 minutes. They should be soft and brown on top.
- While the mushrooms are cooking for the second time, cook bacon and then cut it into little pieces. Remove from heat and allow to cool.
- Saute diced onion. When cooked remove from heat and toss with bacon. Mix bacon and onion with feta, cream cheese, spinach, and seasonings.
- Remove mushrooms from oven. Spoon about 1 tablespoon of filling into each mushroom. Return mushrooms to oven for 10 min. After 10 minutes top with a light sprinkling of mozzarella and cook for a few more minutes (until cheese is melted).
- Serve warm.
(Mushrooms before cheese topping was added)