Time: 1 hour.
Complexity: easily
Servings: 24

Stuff mushroom caps with breadcrumbs, bacon bits, spinach, and mozzarella and bake in the oven until crispy on top. This makes a juicy and delicious appetizer for any occasion, from a festive evening to a friendly get-together.

Ingredients:

Mushrooms

• 24 large white or brown champignons, mashed, stems finely chopped and set aside for the filling
• 2 tablespoons extra-virgin olive oil

Filling

• 55 g unsalted butter
• 1 cup tightly packed spinach leaves
• 0.5 cup crumbled fried bacon
• 0.5 tbsp. grated mozzarella
• 1/4 cup chopped fresh chives
• 1 cup coarsely crumbled fresh white bread

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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champignon mushrooms, spinach, mozzarella cheese, bacon

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Preparation:

Step 1
• Preheat oven to 220°C.
Step 2
• Mushrooms:
  
  If the mushroom caps are very round, trim the tops a little so they stand up straight when baking. Toss the mushroom caps in a large bowl with olive oil and 1/4 teaspoon of salt.
Step 3
• Filling:
  
  Melt the butter over medium-high heat. Add the sliced ​​mushroom stems and spinach and cook, stirring occasionally, until softened and the greens are wilted, 6-8 minutes. Transfer to a large bowl, add 3/4 teaspoon of salt and a little pepper. Let cool.
Step 4
• Add the bacon, mozzarella, and green onions to the bowl with the filling. Stir in the breadcrumbs to moisten. Fill each mushroom with the filling and transfer the stuffed mushrooms to a rimmed baking sheet. Bake until the mushrooms are tender and the filling is golden brown on top, about 15 minutes. Let cool for 5 minutes, then transfer to a plate.

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