Delicious Stuffed Mushrooms

These stuffed mushrooms are so delicious, you will find yourself making them for weeknight meals as well as special occasions.

Stuffed Mushrooms

2 slices of good smoky bacon, cut into lardons and sautéed

2 cloves of garlic, finely minced

1/4 c onion, finely minced

5 oz. bag of baby spinach

1/2 t dried thyme or 3 sprigs of fresh

1/3 c parmesan cheese, finely grated and divided in half (roughly)

1/3 oz. white wine (I use a chard)

10 – 12 fresh mushrooms with good size caps, remove the stems and finely mince them (the stems).

In a hot skillet, sauté the garlic and onion with a bit of olive oil.    Add the sautéed bacon and spinach with about 1/4 c of wine and the thyme.  Cook until all the liquid has evaporated.  Remove from heat and transfer to a bowl to cool.  After the spinach mixture has cooled, add half of the parmesan cheese and mix well.

Return the skillet to the heat and add the remaining wine.  Place the mushroom caps in the skillet and allow to cook slightly, turning them over when juice starts to pool in the cap.  Cook for about 5 minutes on low heat (you only want to remove some of the natural juice from the mushroom, not cook it completely).

Fill the mushroom caps with the spinach mixture and top with the remain parmesan cheese.  Place on a baking sheet in a 400 degree F oven for about 8 minutes or until the cheese has melted and is starting to brown.  Serve hot.