Fontina, Spinach, and Bacon Stuffed Mushrooms
These bacon, spinach, and fontina cheese stuffed mushrooms are not only delicious, they're gluten free! Enjoy these mushrooms as a snack or appetizer.
- Serves: 18 persons
- 18large mushrooms
- 4strips bacon, diced
- 2tablespoons butter
- 2tablespoons onion (finely chopped)
- 5ounces baby spinach leaves (coarsely chopped)
- ¾cup shredded fontina cheese (shredded, divided )
- Kosher salt and freshly ground black pepper, to taste
Step 1Heat the oven to 400 F (200 C/Gas 6). Line a rimmed baking sheet with parchment paper.
Step 2Wash the mushrooms. Remove the stems from the caps. Place the caps, rounded sides down, on the prepared baking sheet. Chop the stems and set aside.
Step 3In a sauté pan over medium heat, fry the diced bacon until just crisp; drain well. Leave about 1 tablespoon of bacon drippings in the skillet.
Step 4Add 2 tablespoons of butter to the bacon drippings and place the pan over medium heat. Add the reserved chopped mushroom stems and the chopped onion or green onion. Cook, stirring, until the onion is translucent, about 3 minutes.
Step 5Add the chopped spinach to the pan and cook until the spinach is wilted, about 2 to 3 minutes. Drain excess juices from the pan and transfer the spinach mixture to a bowl to cool slightly.
Step 6Add the bacon and 1/2 cup of the cheese to the slightly cooled spinach mixture. Stir to blend the ingredients.
Step 7Taste and add kosher salt and freshly ground black pepper, to taste.
Step 8Mound about 2 to 3 teaspoons of the mixture in each mushroom cap. Top each with a little more of the fontina cheese.
Step 9Bake for about 15 minutes, or until the cheese is melted and lightly browned and the mushroom caps are browned. You Might Also Like Crab-Stuffed Mushrooms Stuffed Mushrooms With Bacon