Mushroom caps stuffed with maple bacon, smoked cheese, and fresh spinach are sure to impress at any party. This easily assembled appetizer with Canadian flair will have you and your guests going back for more every time!
Canadian Maple Syrup Traditions
With maple bacon and smoked cheese, this recipe for Bacon and Cheese Stuffed Mushrooms is inspired by the fond Canadian tradition of maple syrup evaporating over a smoky wood fire. These days, our Canadian maple syrup is made with modern stainless steel equipment in buildings called sugar shacks. However, I have often seen it boiled down over a wood-burning fire outdoors while snow remains on the ground.
For the testing of this recipe, I used President’s Choice Smoked Cheese, aged two years. It’s readily available across Canada, but I’m sure that any other smoked cheese would also work.
Health Benefits of Mushrooms
Mushrooms are a source of B Vitamins, minerals, fibre, and Vitamin D. Learn more at Mushrooms.ca.
As I’ve recently sorted out that I have sensitivities to several foods, it’s nice to know that mushrooms are one thing that I CAN eat. Their versatility allows them to work well in many kinds of dishes, so I’ve been consuming lots of them lately.
How to Make Maple Bacon and Smoked Cheese Stuffed Mushrooms with or without a Food Processor
These Bacon and Cheese Stuffed Mushrooms are easy to make with a food processor. If you don’t have one, you can still make them with a little more chopping and stirring by hand. Fry the bacon until crisp. Chop it up. Mix it with finely chopped garlic, onions, mushroom stems, and spinach. Stir in oatmeal, grated cheese, salt, and pepper. Spoon a little filling into each mushroom cap, heaping it up a little and pressing it into place with your fingers. Then bake them for 20 minutes, and they’re ready to enjoy!
Bacon and Cheese Stuffed Mushrooms are excellent served warm. However, I ate lots of them cold while testing this recipe and really enjoyed them that way, too.
- 4 slices maple-flavoured bacon
- 227 grams 8 oz white mushrooms
- 1 tablespoon avocado oil
- 2 cloves garlic
- 1/2 cooking onion
- 1 cup spinach
- 1/4 cup fine oatmeal gluten free, if necessary
- 57 grams 2 oz smoked cheese, finely shredded
- salt & pepper to taste
- Fry bacon over medium heat until crisp. Remove from pan, and blot with paper towels. When cool, chop or break it into 1-inch pieces.
- Meanwhile, remove stems from mushroom caps. Gently toss caps in tablespoon of avocado oil.
- Preheat oven to 375 F. Line a baking sheet with parchment paper.
- In a food processor, chop 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.
- Stuff filling into mushroom caps, piling extra on top. Press it in place a little with your fingers and set each one onto prepared baking sheet.
- Bake for 20 minutes or until cooked through and cheese is melted.