Side Pannel
Roasted Mushrooms Stuffed with Spinach, Cheese and Bacon
- Prep Time: 1h
- Cooking Time: 1 hr 15 min
- Serves: makes approx. 50 mushrooms
Roasted Mushrooms Stuffed with Spinach, Cheese and Bacon
- Recipe Submitted by Rose on 09/26/2007
Category: Mashrooms, Appetizers
Ingredients List
- 2 3/4 pounds white button mushrooms (about 50 mushrooms in total)
- 8 ounces pancetta (or bacon)
- 1 cup chopped onion
- 1 10-ounce package chopped frozen spinach, thawed, squeezed dry
- 4 ounces feta cheese, crumbled (about 3/4 cup) or 3/4 cup blue cheese
- 4 ounces cream cheese, room temperature
- 1/4 teaspoon dried crushed red pepper
- 1/4 cup italian seasoned PANKO bread crumbs
- 1/4 cup parmesean reggiano cheese
Directions
This is a great recipe if you love mushrooms. Just note that the mushrooms will shrink a fair amount, so use larger mushrooms that are at least 1 1/2 inches in diameter.
Directions:
1. Preheat oven to 375°F.
2. Clean and stem the mushrooms.
3. In a large skillet, cook the pancetta until crisp. Transfer to paper towels to cool and drain. Do not discard the pancetta grease. Once the pancetta has been cooled, crumble it coarsely and mix it in with the spinach, cheese, cream cheese, and crushed red pepper in a large bowl.
4. Add the chopped onions to the skillet with the pancetta grease, and sauté until tender, about 5 minutes. Once done, mix it in with the bacon, spinach and cheese mix. Season filling to taste with salt and pepper. Once again, do not discard the pancetta grease.
5. Line 2 large rimmed baking sheets with foil. In a large bowl, coat the mushrooms with the reserved 1/4 cup pancetta fat. Sprinkle them with salt and pepper.
6. Next, place the mushrooms, rounded side down, in single layer on prepared baking sheets. Bake them until their centers fill with liquid, about 25 minutes. Turn mushrooms over. Bake mushrooms until brown and liquid evaporates, about 20 minutes longer.
7. Turn mushrooms over again. Spoon 1 heaping teaspoon filling into each mushroom cavity.
8. Mixed italian seasoned PANKO bread crumbs and parmesean reggiano equally and sprinkled on top.
9. Bake mushrooms in the preheated oven until heated through, about 10 minutes. Transfer mushrooms to platter and serve warm.
Photo by kimberlykv everystockphoto.com
Directions:
1. Preheat oven to 375°F.
2. Clean and stem the mushrooms.
3. In a large skillet, cook the pancetta until crisp. Transfer to paper towels to cool and drain. Do not discard the pancetta grease. Once the pancetta has been cooled, crumble it coarsely and mix it in with the spinach, cheese, cream cheese, and crushed red pepper in a large bowl.
4. Add the chopped onions to the skillet with the pancetta grease, and sauté until tender, about 5 minutes. Once done, mix it in with the bacon, spinach and cheese mix. Season filling to taste with salt and pepper. Once again, do not discard the pancetta grease.
5. Line 2 large rimmed baking sheets with foil. In a large bowl, coat the mushrooms with the reserved 1/4 cup pancetta fat. Sprinkle them with salt and pepper.
6. Next, place the mushrooms, rounded side down, in single layer on prepared baking sheets. Bake them until their centers fill with liquid, about 25 minutes. Turn mushrooms over. Bake mushrooms until brown and liquid evaporates, about 20 minutes longer.
7. Turn mushrooms over again. Spoon 1 heaping teaspoon filling into each mushroom cavity.
8. Mixed italian seasoned PANKO bread crumbs and parmesean reggiano equally and sprinkled on top.
9. Bake mushrooms in the preheated oven until heated through, about 10 minutes. Transfer mushrooms to platter and serve warm.
Photo by kimberlykv everystockphoto.com
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