Fontina, Spinach, and Bacon Stuffed Mushrooms
Gluten-free mushrooms stuffed with bacon, spinach, and fontina cheese make a savory appetizer or snack.
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Instructions
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Preheat the oven to 400 F (200 C) and line a baking sheet with parchment paper.
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Wash mushrooms, remove stems, place caps on the sheet, and chop the stems.
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Fry diced bacon in a sauté pan until crisp; drain well, leaving 1 tablespoon of drippings.
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Add 2 tablespoons butter to drippings, then sauté chopped mushroom stems and onion for 3 minutes until translucent.
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Stir in chopped spinach and cook until wilted (2-3 minutes); drain excess liquid and transfer to a bowl to cool.
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Mix the cooked bacon and 1/2 cup cheese into the cooled spinach mixture.
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Season the filling with salt and pepper to taste.
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Mound 2-3 teaspoons of filling into each mushroom cap and top with additional cheese.
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Bake for 15 minutes, until the cheese is melted and lightly browned and mushrooms are cooked.