Ingredients:
1 cup chopped onion
Salt and pepper to taste
8 oz. goat cheese
2 Tbs. heavy cream
1/4 tsp. ground nutmeg
1/2 tsp. kosher salt
Pepper to taste
1/2 pound bacon, cooked and chopped
1 package frozen chopped spinach
36 white garden mushrooms
2 Tbs. bacon grease
Salt and pepper to taste
Preparation:
Preheat oven to 350 degrees.
Heat 2 tablespoons bacon grease in a medium nonstick skillet over medium heat. Add onion and season with 1/4 teaspoon kosher salt and 1/8 teaspoon pepper. Cook until onion is tender, about 5 to 7 minutes. Transfer to a medium bowl and let cool.
When cool, add the goat cheese, cream, nutmeg and 1/8 teaspoon of the pepper. Stir until well mixed.
Squeeze the spinach with your hands to remove excess liquid. Add spinach and bacon to the onion mixture. Refrigerate until ready to use.
Heat 2 more tablespoons bacon grease in a large nonstick skillet over medium heat. Add half the mushrooms and season with 1/4 teaspoon kosher salt and 1/8 teaspoon pepper. Cook until golden brown. Repeat with the rest of the mushrooms. (A good time to turn the button mushrooms is when they fill with water.) Transfer to a paper-towel-lined baking sheet to remove the excess grease.
Spoon a bit of the spinach filling into each mushroom, piling it high. Bake until warm, about 5 to 7 minutes, at 350 degrees.
Yield: 36 stuffed mushrooms
Chef's Note: The spinach filling can be prepared up to 2 days in advance and refrigerated. The mushrooms can also be assembled up to 2 days and refrigerated. Bake as directed.
Book: Favorite Appetizer Recipes
By Bristol Publishers
ISBN: 1558671749
Bristol Publishing Enterprises (1997)
14692 Wicks Blvd.
San Leandro, CA 94577
Phone: 800-346-4889
Fax: 510-895-4459 We at DIY believe all of the recipes from All in Good Taste are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
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