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.
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.
