Gouda-Stuffed Mushrooms |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 24 each | |||||||||
| INGREDIENTS: | ||
| 6 ounces pancetta or Canadian bacon, finely diced | 2 tablespoons butter | 1 small onion, finely diced |
| 3 cloves garlic, minced | 1 cup chopped, packed fresh spinach | 2 cups (8 ounces) shredded Gouda cheese |
| 3/4 cup fresh bread crumbs | 2 tablespoons chopped fresh basil | salt and freshly ground pepper to taste |
| 24 (2-inch) crimini mushroom caps | ||
| 1 | In a medium skillet, saute pancetta over medium-high heat until crisp, about 3 minutes. Remove to a mixing bowl. Discard fat from skillet. Melt butter in same skillet over medium heat. Add onion and garlic; saute 3 minutes. Stir in spinach; cook just until wilted. Add to pancetta; allow to cool slightly. Stir in cheese; bread crumbs and basil. Season with salt and pepper. |
| 2 | Place mushrooms on a baking sheet. Mound about 2-1/2 tablespoons cheese mixture into center of each mushroom cap. Bake in a preheated 400-degree oven about 8 minutes. Serve hot. |