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February 19, 2014

Bacon and Mozzarella Black Mushrooms (Appetizer/Side)

This is one of our favorite appetizers of all time. Bacon and Mozzarella Black Mushrooms ! I always look for the biggest ones and serve them as a single portion. It never looks right to me to place two or three smaller ones on a serving plate.

The creamed spinach is of course delicious with the bacon and mozzarella and with a generous sprinkle of black pepper these are just fine to open your dinner - not too much and also not too little.

I do buy the smaller black mushrooms as well, when I serve stuffed mushrooms as a side, but normally {mostly} I would not add meat as well. Mushrooms are just so versatile and you could really pick and choose fillings as to your preference.


Serves 6


6 Large Black Mushrooms, center stem removed and wiped clean
3 - 4 t Garlic, crushed
1 tub (250g) Frozen Creamed Spinach
1/2 cup Mozzarella Cheese, grated
1/2 cup Bacon Bits, cooked crispy {keep warm}


1.) Pre-heat the oven to 180 deg C (350 deg F) - line a baking sheet with baking paper.
2.) Divide the Garlic between the Mushrooms and rub all over the inside of the Mushrooms.
3.) Cook the Creamed Spinach as per the instructions on the tub. {I buy the tubs suitable for microwaving and it takes about 4 minutes}
4.) Scoop the Creamed Spinach into the Mushrooms, pressing to fill all the little nooks.
5.) Sprinkle with the Mozzarella and bake 15 - 18 minutes or until done.
6.) Top with the cooked Bacon and serve.

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  1. Looks like a perfect weekend meal I never cook mushrooms Julian is much better with them than I.

  2. I don't think we have black mushrooms, but they look like our portobellos and they look delish!

  3. Hi Linda, oh this sounds SO good! What a unique idea! Thank you so much for sharing at Best of the Weekend and pinned! Hope you are having a happy and wonderful week!


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