How is it already December? My busy season started last week with rehearsals for upcoming holiday concerts. From now until the end of the month it’s one gig after the next, with some school concerts thrown in for variety. Which is why I end up cooking on the fly a lot this time of year. This stuffed mushroom recipe comes together very quickly, which is perfect for when I have to bring a dish to a potluck or party and only have a half hour to prepare.
This dish is also part of the Holiday Bites blog hop and giveaway! I’m so thankful to be a part of this group that seasonally shares recipes and puts together a sweet prize package. To enter, fill out the widget at the end of the post. One lucky reader will win:
$135 in CASH straight to your Paypal account(with love from your blogger hosts!)
Baking Prize Pack courtesy of OXO (Stainless Steel Mixing Bowl Set, Food Scale, 2-piece bowl scraper set, 2-cup Adjustable Measuring Cups, Silicone Whisk, Egg Beater, 3-Piece Angeled Measuring Cup Set, Pastry Brush)
Our group chose between sharing an appetizer or a sweet. Check out all the beautiful posts from the group:
Tomato & Ricotta Crostini from Katie’s Cucina
Roasted Leek and Onion Soup from Sweet C’s Designs
Mozzerella, Bacon and Roasted Peppers Hot Cheese Dip from Cook the Story
Red Pepper Manchego Stuffed Mushrooms from The Lilypad Cottage
Spicy Sriracha Deviled Eggs from White House Black Shutters
Cranberry Salsa from Bombshell Bling
Spinach Stuffed Mushrooms from Kokocooks
Cream Cheese with Garlic & Bacon filled Crescents from A Glimpse Inside
Peppermint Hot Cocoa Rice Krispie Treats from Yellow Bliss Road
Peppermint Patty Chex Mix from Lolly Jane
Brownie Stuffed Christmas Trees from It’s Always Autumn
Dark Chocolate Peppermint Cookies from Clean and Scentsible
Mini Candy Cane Cupcakes with Chocolate Ganache from Crazy Little Projects
Black and White Cookie Brownies from Sweet Rose Studio
Oreo Truffle Reindeer Noses and Free Printable from Balancing Home
Peppermint Muddy Buddies from A Pumpkin and a Princess
- Remove stems from mushrooms, and wipe the caps clean. Chop enough of the stems to make ½ c. Discard remaining stems.
- Cook bacon in a large non-stick skillet over medium-high heat until browned. Add onion and chopped mushroom; cook until softened.
- Remove skillet from heat. Stir in the spinach, egg yolk, panko crumbs, and cheese.
- Heat broiler. Place mushroom caps underside up on a baking sheet coated with non-stick spray. Spoon filling into the mushroom caps in heaping spoonfuls.
- Place mushrooms a few inches under the broiler and cook until lightly browned on top, 4-7 minutes. Keep a close eye on the mushrooms so the tops don’t burn. Let cool for 5 minutes before serving.
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