Mushrooms Stuffed with Bacon

​ The perfect appetizer for any occasion. Serves 4.​

Difficulty Level

Cook Time


  • 1 lb Dietz & Watson™ bacon (diced small)
  • 1/2 cup Dietz & Watson™ Mozzarella (grated)
  • 24 large button mushrooms
  • 2 Tbsp olive oil
  • 2 cloves garlic (chopped)
  • 1 onion (chopped)
  • 5oz pkg baby spinach (chopped)
  • 3/4 cup breadcrumbs


  1. 1 Heat oven to 375°F. Remove stems from mushrooms, finely chop stems and reserve.
  2. 2 Coat a baking sheet with oil. Bake the mushroom caps, stem-side down, until just tender (10 to 12 minutes).
  3. 3 Meanwhile, heat oil in a skillet over medium heat. Add bacon and cook until crisp. Then add garlic and onion, stirring often, until tender (3 to 5 minutes). Add the chopped mushroom stems and cook until the pan is dry (about 3 minutes).
  4. 4 Add the spinach, toss the skillet, until spinach is wilted (2 to 3 minutes).
  5. 5 Transfer the spinach mixture to a medium bowl, add breadcrumbs and cheese and mix to combine. Season with salt and pepper to taste.
  6. 6 Turn the mushroom caps stem-side up, fill with the stuffing, and bake until golden brown (12 to 15 minutes). Salt and pepper to taste.