Joe’s Stone Crab Spinach Stuffed Mushrooms Recipe

Clean the 12 large mushrooms, remove the stems, and set them aside. Pat them dry to remove any excess moisture.
In a skillet over medium heat, cook the 5 slices bacon until crispy. Remove and chop into small pieces.
In the same pan, melt 2 tablespoons butter, then sauté the chopped 2 tablespoons onion and minced 2 cloves garlic until fragrant. Add the frozen 10 ounces spinach and cook until warmed through. Stir in the 3/8 cup heavy cream, 1/4 cup Parmesan cheese, 1 teaspoon Salt, and 1/2 teaspoon black pepper. Mix well and remove from heat. Fold in the chopped bacon.
Spoon the spinach mixture into each mushroom cap, pressing gently to pack the stuffing in. Brush the tops with melted 2 tablespoons butter for extra crispiness.
Preheat your air fryer to 375°F (190°C). Arrange the stuffed mushrooms in a single layer in the air fryer basket. Cook for 8-10 minutes, or until the mushrooms are tender and the tops are golden brown.
Remove the mushrooms from the air fryer and serve warm. Enjoy the delicious flavors of Joe’s Stone Crab Spinach Stuffed Mushrooms!