Stuffed Mushrooms with Turkey Bacon
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Ingredients:
12 large cremini or portobello mushrooms
6 slices turkey bacon, chopped
1 cup fresh spinach, chopped
1/2 cup cream cheese, softened
1/4 cup grated Parmesan cheese
1 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste
Fresh parsley for garnish (optional) 
Instructions:
1. Preheat the oven to 375 degrees Fahrenheit.
2. Clean the mushrooms by wiping them with a damp cloth. Remove the stems and set the caps aside. Finely chop the stems for later use.
3. In a skillet over medium heat, cook the chopped turkey bacon until it is crispy. Use a slotted spoon to transfer the bacon to a plate lined with paper towels to drain excess grease.
4. In the same skillet, add the chopped mushroom stems and cook for about 3 minutes until softened. Add the chopped spinach to the skillet and sauté for another 2 minutes until wilted.
5. In a mixing bowl, combine the cooked turkey bacon, sautéed mushroom stems and spinach, cream cheese, grated Parmesan cheese, garlic powder, onion powder, salt, and pepper. Mix well until all ingredients are combined.
6. Stuff each mushroom cap generously with the prepared filling, pressing the mixture down slightly to pack it in.
7. Arrange the stuffed mushrooms on a baking sheet and bake in the preheated oven for 15 to 20 minutes, or until the mushrooms are tender and the tops are lightly golden.
8. Remove the stuffed mushrooms from the oven and let them cool for a few minutes before garnishing with fresh parsley if desired.
Serve warm and enjoy this delicious diabetic-friendly dish that is low in carbs and sugar.
