Friday, April 26, 2013

Florentine Stuffed Mushrooms



FLORENTINE STUFFED MUSHROOMS
One 8-ounce package of mushrooms, the larger the better
2 C fresh spinach leaves
2 ounces pepper jack cheese, shredded
4 ounces cream cheese
1/4 C shredded Parmesan cheese
4 slices bacon, cooked and crumbled
1 T garlic powder
2 T bread crumbs
Olive oil, for drizzling

Remove the stems from the mushrooms and scrape out the gills.  In a food processor, combine the spinach leaves, bacon, cream cheese, Parmesan cheese, pepper jack cheese, and garlic powder.  Pulse until well combined.

Preheat the oven to 350 degrees.  Put the mushrooms in a casserole pan. With a spoon, fill each mushroom cap, being sure not to overfill or they will leak out.  Sprinkle the bread crumbs over the tops.  Drizzle olive oil over the tops of the mushrooms.  Bake for 25-35 minutes or until the tops are browned and mushrooms are tender.

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