In the Kitchen: Stuffed Mushroom Caps

C's family is huge on barbecues.. HUGE. So, to start off the summer season, of course they had to have a barbecue! I always like to bring something when I come over for dinner and C likes to cook.. so win-win!

This recipe is extremely easy but not quick! It's the perfect appetizer or as a side. Enjoy!

 Stuffed Mushroom Caps

• ~24-30 large button mushrooms
• 1 garlic clove
• 1 1/2 cups of spinach - chopped
• Cream Cheese (we used Roasted Garlic Cream Cheese)
• Splash of milk
• 1/4 cup bacon (We used pre-cooked bacon to save on time, but of course, fresh is best!)
• Pinch of salt and pepper
• Splash of Tabasco (adjust to preference)

Disclaimer: We rarely cook using measurements unless we are baking - these measurements are approximate!

• Preheat oven to 350 degrees
• Rub the mushrooms with a damp paper towel (Mushrooms release a lot of water when they cook so running them under water will cause them to release more!)

• Break the stems off and put them aside. TIP: DON'T twist or wiggle the stems (at all!) to remove them. Simply snap them to the side and they will come out easily!

• Finely dice the stems.
• Oil a skillet. When warm, saute the garlic slightly - do not let it burn!
• Add the mushroom stems and saute until discoloured - a slight gray/brown!

• Add the spinach and cook until wilted
• Add 7 table spoons (or 100 mL) of cream cheese along with a splash of milk - you can adjust both of  these to your liking!

• Finally, add the bacon. Add S&P, and tabasco to taste. Adjust accordingly. Take off heat.

• Spoon them into the mushroom caps. They are now ready! Whenever you are ready or when your guests come, just pop them in the oven for a good 20 minutes!