Instructions
Preheat the oven to 375°F.
Cook the bacon in a heavy, large skillet until crisp, about 8 minutes. Transfer the bacon to paper towels to drain. Coarsely crumble the bacon. Discard all but 1/4 cup plus 2 teaspoons of bacon fat (adding olive oil if necessary to equal that amount).
Heat 2 teaspoons of the reserved bacon fat in a heavy, medium skillet over medium heat. Add the chopped onion and sauté until tender, about 5 minutes. Transfer to a medium bowl and cool; mix in the bacon, spinach, feta, cream cheese, and crushed red pepper. Season the filling to taste with salt and pepper.
Line 2 large, rimmed baking sheets with foil. Toss the mushrooms and reserved 1/4 cup of bacon fat in a large bowl to coat. Sprinkle the mushrooms with salt and pepper. Place the mushrooms, rounded-side-down, in a single layer on prepared baking sheets. Bake the mushrooms until the centers fill with liquid, about 25 minutes. Turn the mushrooms over. Bake the mushrooms until they turn brown and the liquid evaporates, about 20 minutes longer. Turn the mushrooms over again. Spoon 1 heaping teaspoon of filling into each mushroom cavity. (Filled mushrooms can be prepared 1 day ahead. Cover and refrigerate.)
When ready to bake the stuffed mushrooms, make sure oven is preheated, and bake the mushrooms until they are heated through, about 10 minutes. Transfer the mushrooms to a platter and serve warm.
Notes
This is a beautiful recipe to serve when you’re entertaining. It’s a bit time consuming to get everything prepped, but you can make them ahead and have them ready to pop in the oven right before your guests arrive.
If preparing this as a gluten free appetizer, be sure to use GF bacon.
Nutrition
Serving: 1stuffed mushroom, Calories: 42kcal, Carbohydrates: 2g, Protein: 2g, Fat: 3g, Saturated Fat: 1g, Cholesterol: 8mg, Sodium: 70mg, Potassium: 122mg, Fiber: 1g, Sugar: 1g, Vitamin A: 739IU, Vitamin C: 1mg, Calcium: 23mg, Iron: 1mg
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