Mushrooms stuffed with Bacon, Spinach and Cream Cheese

Carey's recipe for Mushrooms stuffed with Bacon, Spinach and Cream Cheese would be perfect for a light lunch or supper

📝 Ingredients

• 4–6 large braai mushrooms or about 12 brown mushrooms, stalks removed (don’t throw stalks away!)
• 1 C (250 ml) fresh rocket
• 2 Tbsp (30 ml) olive oil
• 250 g shoulder bacon, finely chopped
• 100 g baby spinach, shredded
• 1 Tbsp (15 ml) cake flour
• 250 g plain cream cheese
• salt and pepper
• 1/4 c (60 ml) grated Parmesan cheese
• 1/4 c (60 ml) fresh breadcrumbs

👨‍🍳 Instructions

1. 1Preheat the oven to 200 °C.
2. 2Finely chop the mushroom stalks.
3. 3To make the filling, heat the oil and fry the bacon until crispy. Remove from the pan with a slotted spoon and set aside. Add the chopped mushroom stalks to the pan and sauté until soft. Now add the spinach and fry until wilted. Add the flour and combine with the vegetables.
4. 4Remove the pan from the heat and add the cream cheese and bacon. Mix well and season to taste.
5. 5Mix the breadcrumbs and Parmesan together. Fill the mushrooms and sprinkle with the topping.
6. 6Bake for about 20 minutes (depending on mushroom size) or until the mushrooms are tender and the filling is golden and bubbling.
7. 7Top with fresh rocket. Delicious hot or at room temperature.