recipe developed for Pirate's Booty
Prep time: 10 minutes
Cook time: 35 minutes
Yield: 16 mushrooms
2 (8-ounce) packages baby bella mushrooms (about 16 mushrooms)
8 ounces bacon, finely chopped
1 small onion, finely chopped
1 large clove garlic, minced
1 (10-ounce) package frozen chopped spinach, thawed and drained
3 cups Pirate’s Booty Aged White Cheddar, coarsely crushed
Preheat oven to 375°. Remove and finely chop mushroom stems only; reserve 1/2 cup.
Cook bacon in large nonstick skillet over medium heat until crisp. Remove bacon with slotted spoon. Add onion to drippings and cook 3 minutes or until softened. Add reserved mushroom stems and cook, stirring occasionally, 5 minutes or until tender. Add garlic and spinach and cook 2 minutes.
Reserve ¼ cup Pirate’s Booty; stir remaining Pirate’s Booty into spinach mixture.
Arrange mushroom caps on baking sheet; stuff with spinach mixture. Bake 20 minutes or until mushrooms are tender. Sprinkle with reserved Pirate's Booty and bake 2 minutes or until golden.
Tip: For a great first course, stuff the spinach mixture into 4 large portobello mushroom caps and bake as above.