Dorothy Dean presents: Bacon-Stuffed Mushrooms

As an appetizer or side dish, these stuffed mushrooms are a hit. They’re the most requested at my parties. So no wonder they’re always the first to disappear at them, too.

Tender, earthy mushrooms are stuffed with a rich, cheesy, bacon mixture and topped with crisp, golden, panko crumbs. Who wouldn’t love these?

I prefer using small to medium-size mushrooms for appetizers, and bigger ones for a side dish.

The filling is fun to tinker with, as you can switch out the bacon for crab or add some chopped jalapeños or Tabasco for heat.

These can be made a day in advance, just wrap them and keep them refrigerated until it’s time to pop them in the oven.

Bacon-Stuffed Mushrooms

12 mushrooms

2 tablespoons olive oil

3 garlic cloves, minced

1 cup fresh spinach, chopped

8 ounces cream cheese

3 dashes Worcestershire sauce

1 tablespoon lemon juice, fresh squeezed

5 strips bacon, cooked crispy, chopped

1/4 cup shredded Parmesan cheese

Salt and pepper, to taste

1/4 cup panko bread crumbs

1 tablespoon fresh parsley, chopped

2 tablespoon butter, melted

Preheat oven to 375 degrees. Coat a baking sheet with nonstick spray.

Carefully remove stems from mushroom caps. Finely chop stems.

In a large skillet, heat oil over medium heat. Add in chopped mushroom stems and minced garlic. Cook until mushrooms are tender. Remove from heat and add in spinach. Stir until spinach has wilted then add in cream cheese. Once cream cheese is fully incorporated, stir in Worcestershire sauce, lemon juice, chopped bacon, Parmesan and season to taste with salt and pepper. The mixture should be thick. Using a small spoon, generously fill each mushroom cap with a mound of stuffing. In a small bowl, combine the panko crumbs, chopped parsley and melted butter. Dip the stuffed side of each mushroom into the panko mixture pressing down lightly to cover the tops of the mushrooms evenly. Place on prepared baking sheet and bake for 30 minutes, or until tops are golden.