Step 1

Preheat oven to 350° F. Lightly spray a rimmed baking pan with non-stick cooking spray.

Step 2

Gently clean each baby bella mushroom by wiping it with a damp paper towel. Carefully remove the stems and chop them into small pieces. Set the stems and mushrooms aside while you prepare the filling.

Step 3

In a small skillet, melt the butter over medium-low heat.

Step 4

When the butter has melted, add minced garlic and sauté 1 minute or until fragrant.

Step 5

Add in the chopped mushroom stems and sprinkle with salt and pepper. Sauté until mushrooms are tender and beginning to brown, about 3-4 minutes.

Step 6

Push the mushroom stems to one side of the pan and add spinach leaves. Sauté for 2-3 minutes or until wilted and dark green. Remove from heat and allow to cool slightly.

Step 7

In a medium bowl, combine the mashed potatoes, sour cream, bacon pieces, and spinach mixture. Fold in 3/4 cup Parmesan cheese.

Step 8

Place the baby bella mushrooms cavity side up on the prepared baking sheet. Spoon filling into each mushroom cavity. (*Depending on the size of your mushrooms, you may have a little bit of filling leftover. It’s also delicious straight out of the bowl.)

Step 9

Sprinkle stuffed mushrooms with remaining 1/4 cup Parmesan cheese and bake for 20 minutes or until golden brown.

Step 10

Slice chives and sprinkle on top of mushrooms if desired. Serve immediately.