Your guests will never guess the secret ingredient in these stuffed Baby Bellas… It’s White Cheddar Pirate’s Booty…shhhhh, don’t tell, it’s our secret. Crush up some Pirates Booty to add flavor, texture and crunch to this perfect party appetizer. Cheddar flavor from the Booty pairs perfectly with bacon, garlic and spinach. Stuffing the mixture into baby bellas makes this appetizer extra special.
- 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.
For a great first course, stuff the spinach mixture into 4 large portobello mushroom caps and bake as above.