Fontina, Spinach, and Bacon Stuffed Mushrooms

Spinach, Bacon, and Fontina Cheese Stuffed Mushrooms
Diana Rattray
Prep: 15 mins
Cook: 25 mins
Total: 40 mins
Servings: 18 servings
Nutrition Facts (per serving)
39 Calories
3g Fat
1g Carbs
2g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 18
Amount per serving
Calories 39
% Daily Value*
Total Fat 3g 4%
Saturated Fat 2g 10%
Cholesterol 11mg 4%
Sodium 93mg 4%
Total Carbohydrate 1g 0%
Dietary Fiber 0g 1%
Protein 2g
Calcium 32mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Melted fontina cheese throughout the simple fresh spinach and bacon filling makes these stuffed mushrooms as delicious as they are easy. And they are the perfect appetizer for gluten free diets. All of your guests will love them!

Similar Recipe​
Stuffed Mushrooms With Spinach and Ham


  • 18 large mushrooms
  • 4 strips bacon, diced
  • 2 tablespoons butter
  • 2 tablespoons onion (finely chopped)
  • 5 ounces baby spinach leaves (coarsely chopped)
  • 3/4 cup shredded fontina cheese (shredded, divided)
  • Kosher salt and freshly ground black pepper, to taste

Steps to Make It

  1. Heat the oven to  400° F (200° C/Gas 6). Line a rimmed baking sheet with parchment paper.

  2. Wash the mushrooms. Remove the stems from the caps. Place the caps, rounded sides down, on the prepared baking sheet. Chop the stems and set aside.

  3. In a saute pan over medium heat, fry the diced bacon until just crisp; drain well. Leave about 1 tablespoon of bacon drippings in the skillet.

  4. Add 2 tablespoons of butter to the bacon drippings and place the pan over medium heat. Add the reserved chopped mushroom stems and the chopped onion or green onion. Cook, stirring, until the onion is translucent, about 3 minutes. 

  5. Add the chopped spinach to the pan and cook until the spinach is ​wilted, about 2 to 3 minutes. Drain excess juices from the pan and transfer the spinach mixture to a bowl to cool slightly.

  6. Add the bacon and 1/2 cup of the cheese to the slightly cooled spinach mixture. Stir to blend the ingredients. 

  7. Taste and add kosher salt and freshly ground black pepper, to taste.

  8. Mound about 2 to 3 teaspoons of the mixture in each mushroom cap. Top each with a little more of the fontina cheese. 

  9. Bake for about 15 minutes, or until the cheese is melted and lightly browned and the mushroom caps are browned.

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