Stuffed Mushrooms, recipe link in pinned comment

Stuffed mushrooms is one of those recipes that everybody should have in their back pocket and it’s perfect for the holidays. I’m going to start off with about 16 oz of mushroom caps or as many that will fit in a 9 by13 casserole dish. Make sure they’re clean and then take the stems out. Chop up those mushroom stems along with half of an onion and about two cups of spinach. I like to pre- chop it. It’s just easier than chopping it after it’s cooked. I’m also cooking four pieces of bacon here in my skillet. bacon is nice and crispy. You want to remove it from the pan. To this bacon grease, I’m going to add that onion and the mushroom. Let that cook a couple of minutes, garlic, salt and pepper, spinach, breadcrumbs. I’m going to cook this until the breadcrumbs are toasty and the spinach is wilted. To my mixing bowl, I’m going to add cream cheese. I have some fresh thyme, salt, pepper, mustard powder, parmesan cheese, the bacon, and some griier cheese. These are going to be so good. add my spinach mixture into this. You can prepare all of these components the day before. Stuff your mushrooms and then just put them in the fridge until you’re ready to bake them. The perfect make ahead appetizer. Once you get this filling all mixed together, we’re going to stuff the mushrooms. And I like to just use a little ice cream scoop, like a little teaspoon or so size. This makes it so easy. Pop these into a 400°ree oven for about 20 minutes. And if you did want to make these ahead of time, then you can go up to this step, cover this with saran wrap, and just pop it into the refrigerator and then bake it whenever you need them. These look absolutely delicious. Going to sprinkle some fresh parsley right on top just to finish it off, cuz parsley makes you look fancy. You can grab this full printable recipe on my website at stuffforrelife.com.