Gouda, Bacon and Spinach Stuffed Mushrooms

Stuffed mushrooms are a great holiday or party appetizer.  Make them ahead of time and just pop in the oven right before serving.  Loaded with veggies, smoky bacon, and mouthwatering Gouda.  Gluten-free since the cheese holds it all together -- no breadcrumbs needed. 

Stuff the spinach mixture into portobellos for an elegant first course or vegetarian main dish.

Recipe developed for Beemster

Prep Time:  15 minutes

Cook Time: 37 minutes

Makes 16 mushrooms

1 package (14 oz. each) white stuffing mushrooms (about 16 mushrooms)

6 oz. bacon, finely chopped

1 small onion, finely chopped

1 large clove garlic, minced

1 package (10 oz.) frozen chopped spinach, thawed and drained

1¼ cups finely shredded Beemster Gouda Paridiso, divided

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.

Stir in 1 cup Beemster.  Arrange mushroom caps on baking sheet; stuff with spinach mixture. Bake 15 minutes or until mushrooms are tender.  Sprinkle with remaining Beemster and bake 3 minutes or until Beemster is melted.