Thursday, January 21, 2010

Stuffed Mushrooms

20-25 mushrooms
1 - 9 oz. box of frozen spinach (it actually assists in the cooking)
5-7 pieces of bacon
¼ cup of cheddar, Gruyere, blue or gorgonzola cheese
1 c sour cream

Defrost and drain spinach.

Fry the bacon, set to drain and cool, and finally crumble into small pieces. Mix bacon, spinach, and cheese, and sour cream.

Fill the cap of the mushroom with a heap of the mixture. Bake in the oven on 325°F for 25 minutes.

Note if you want them a little less decadent and a few less calories, skip the sour cream

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