Stuffed Mushrooms with Bacon and Cheese

🧂 Ingredients

• 4 slices maple-flavoured bacon
• 8 ounces (227 grams) white mushrooms
• 1 tablespoon (15 ml) avocado oil
• 2 cloves garlic
• ½ cooking onion
• 1 cup (17 g) spinach
• ¼ cup (22.5 g) fine oatmeal

  gluten free, if necessary
• 2 ounces (57 grams) smoked cheese

  finely shredded
• dash fine sea salt
• dash freshly ground black pepper

Instructions

• 1 Fry bacon over medium heat until crisp. Remove from pan, and blot with paper
  towels. When cool, chop or break it into 1-inch (2.54 cm) pieces.
• 2 Meanwhile, remove stems from mushroom caps. Gently toss caps in tablespoon of
  avocado oil.
• 3 Preheat oven to 375°F. Line a baking sheet with parchment paper.
• 4 In a food processor, chop cooked bacon finely. Add garlic and onion; chop again.
  Add mushroom stems and spinach; chop finely. Add oatmeal, cheese, salt and
  pepper and pulse just until blended. If you don't have a food processor, chop
  the ingredients finely by hand and stir them together.
• 5 Stuff filling into mushroom caps, piling extra on top. Press it into place a
  little with your fingers and set each one on the prepared baking sheet.
• 6 Bake for 20 minutes or until cooked through and cheese is melted.
• 7 Serve warm or at room temperature.

Nutrition Info