I belong to the school of thought that believes bacon makes everything better (next week’s recipe: split pea soup with, you guessed it, bacon). However, if you don’t do bacon, you can make these stuffed mushrooms without. I grow spinach in the garden, so I’m always looking for ways to use it in yummy dishes. I mean, we have an abundance of it. Why can’t I just grow bacon? WHY?
These mushrooms are filling, so you can serve them as a starter or a side dish. I tried them both ways (The Husband was a willing participant) and they were sufficient as either and the ricotta cheese adds a delicious creaminess. Bacon.
Stuffed Mushrooms with Bacon
Making It Happen:
1. Preheat your oven to 180°C.
Cut the bacon into small pieces. Fry in canola oil on medium heat until cooked. Set aside, reserving the pan juices, and reserving 4 tablespoons.
Meanwhile, cut the spinach into small pieces and steam until just wilted, about 1-2 minutes.