Ingredients:

  • 24 medium Cremini or White Button Mushrooms (approx. 1 lb / 450g), wiped clean and stems removed.
  • 1 tbsp (15 ml) Olive Oil, plus extra for brushing.
  • 4 rashers (slices) Smoked Back Bacon (approx. 100g), diced finely.
  • 1 tbsp (15g) Unsalted Butter.
  • Reserved Mushroom Stems, minced finely.
  • 1 small Shallot (approx. 40g), finely minced.
  • 2 cloves Garlic, minced.
  • 5 oz (140g) Fresh Spinach, washed and roughly chopped (or 4 oz/115g frozen chopped spinach, thawed and squeezed very dry).
  • 4 oz (115g) Full-fat Cream Cheese, softened to room temperature.
  • 1/3 cup (35g) finely grated Parmesan Cheese (plus 1 tbsp for topping).
  • 1/4 cup (30g) Panko Breadcrumbs (or fine dry breadcrumbs).
  • 1/2 tsp Dried Thyme.
  • 1/4 tsp Sea Salt (adjust based on bacon saltiness).
  • 1/4 tsp Freshly Ground Black Pepper.
  • A pinch of Nutmeg.

Instructions:

  1. Preheat oven to 375°F (190°C). Line a large baking sheet with parchment paper. Brush the mushroom caps lightly with olive oil. Place the prepared mushroom caps gill-side up on paper towels to help draw out any residual moisture while you prepare the filling.
  2. In a sauté pan, cook the diced bacon over medium heat until very crispy. Remove bacon with a slotted spoon and place on paper towels to drain excess fat. Reserve 1 tbsp of the bacon fat in the pan.
  3. Add the butter to the pan with the reserved bacon fat. Add the minced mushroom stems and shallots. Sauté for 5–7 minutes until the mushroom stems release their moisture and begin to turn golden brown.
  4. Stir in the minced garlic and cook for 30 seconds until fragrant. Add the spinach (ensuring it is squeezed completely dry) and sauté until fully wilted and any remaining moisture has evaporated. Remove pan from heat.
  5. In a mixing bowl, combine the softened cream cheese, the sautéed vegetable mixture, crumbled crispy bacon, grated Parmesan, Panko breadcrumbs, dried thyme, salt, pepper, and nutmeg. Taste the filling mixture and adjust seasoning.
  6. Using a small spoon, generously mound the filling into each mushroom cap. Press lightly to ensure the filling adheres well. Sprinkle the remaining 1 tbsp of Parmesan cheese over the stuffed mushrooms.
  7. Arrange the stuffed mushrooms on the prepared baking sheet. Bake for 18–20 minutes, or until the caps are tender, the filling is golden brown, and bubbling slightly.
  8. Allow the mushrooms to rest on the baking sheet for 5 minutes after removing them from the oven to help them firm up. Serve warm.