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White Cheddar, Bacon and Spinach Stuffed Baby Bellas
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White Cheddar, Bacon and Spinach Stuffed Baby Bellas
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
 
Course: Appetizer
Cuisine: American
Servings: 16 mushrooms
Ingredients
  • 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
Instructions
  1. Preheat oven to 375°. Remove and finely chop mushroom stems only; reserve 1/2 cup.
  2. 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.
  3. Reserve ¼ cup Pirate’s Booty; stir remaining Pirate’s Booty into spinach mixture.
  4. 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.
Recipe Notes

For a great first course, stuff the spinach mixture into 4 large portobello mushroom caps and bake as above.