|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 4g||5%|
|Saturated Fat 2g||10%|
|Total Carbohydrate 1g||0%|
|Dietary Fiber 0g||2%|
|Total Sugars 0g|
|Vitamin C 3mg||14%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Melted fontina cheese throughout the simple fresh spinach and bacon filling makes these stuffed mushrooms as delicious as they are easy. And they are the perfect appetizer for gluten-free diets. All of your guests will love them.
Stuffed Mushrooms With Spinach and Ham
18 large mushrooms
4 strips bacon, diced
2 tablespoons unsalted butter
2 tablespoons finely chopped onion
5 ounces baby spinach leaves, coarsely chopped
3/4 cup shredded fontina cheese, divided
Salt, to taste
Freshly ground black pepper, to taste
Steps to Make It
Heat the oven to 400 F (200 C/Gas 6). Line a rimmed baking sheet with parchment paper.
Wash 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.
In 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.
Add 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.
Add 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.
Add the bacon and 1/2 cup of the cheese to the slightly cooled spinach mixture. Stir to blend the ingredients.
Taste and add kosher salt and freshly ground black pepper, to taste.
Mound about 2 to 3 teaspoons of the mixture in each mushroom cap. Top each with a little more of the fontina cheese.
Bake for about 15 minutes, or until the cheese is melted and lightly browned and the mushroom caps are browned.
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