These fontina, spinach, and bacon stuffed mushrooms is very easy to prepare ahead of time. Although looking like a bar snack, These Fontina, Spinach, And Bacon Stuffed Mushrooms are 100 percent good for you.
The melted of cheese, the crunchy of mushroom cap and the filling are array of amazing flavors that I know you are going to love. Try these Fontina, Spinach, And Bacon Stuffed Mushrooms for your appetizer.
Yield: About 18 Appetizers
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Ingredients:
18 large fresh mushrooms
4 strips bacon, diced
2 tablespoons butter
2 tablespoons finely chopped onion or green onion (white and light green parts)
5 ounces baby spinach leaves, coarsely chopped (about 2 to 3 packed cups)
3/4 cup shredded fontina cheese (3 ounces) divided
kosher salt and freshly ground black pepper, to taste
Direction:
1. Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with parchment paper.
2. For the mushroom: Wash the mushroom and carefully take off the stems, place the mushroom caps on a baking sheet. Chop the stems and set aside.
3. Fry the bacon in the sauté pan until cooked (just chrisp), drain well, rest about 1 tablespoon bacon dripping in the sauté pan.
4. Add 2 tablespoons butter to the bacon drippings, and place the pan on medium heat.
5. Add chopped mushroom stems and the chopped onion or green onion, Cook and stirring until the onion is translucent (about 3 minutes)
6. Chop the spinach and add it to the pan, Cook covered over medium heat until the spinach is wilted, about 2-3 minutes. Drain excess juices from the pan and remove the spinach mixture to a bowl to cool slightly.
7. Add 1/2 cup of the cheese and the bacon to the slightly cooled spinach mixture. Stir to blend the ingredients. taste
8. Add freshly ground black pepper and kosher salt, to taste.
9. Stuff the mushrooms caps with the filling (about 2 to 3 teaspoons of the mixture) pressing down lightly with your finger to fit a little bit more., Top each with a little more of the fontina cheese . Bake for about 15 minutes until the mushroom caps and the filling is golden brown and the cheese is melted and lightly browned too.
10. Serve
Yield: About 18 Appetizers
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Ingredients:
18 large fresh mushrooms
4 strips bacon, diced
2 tablespoons butter
2 tablespoons finely chopped onion or green onion (white and light green parts)
5 ounces baby spinach leaves, coarsely chopped (about 2 to 3 packed cups)
3/4 cup shredded fontina cheese (3 ounces) divided
kosher salt and freshly ground black pepper, to taste
Direction:
1. Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with parchment paper.
2. For the mushroom: Wash the mushroom and carefully take off the stems, place the mushroom caps on a baking sheet. Chop the stems and set aside.
3. Fry the bacon in the sauté pan until cooked (just chrisp), drain well, rest about 1 tablespoon bacon dripping in the sauté pan.
4. Add 2 tablespoons butter to the bacon drippings, and place the pan on medium heat.
5. Add chopped mushroom stems and the chopped onion or green onion, Cook and stirring until the onion is translucent (about 3 minutes)
6. Chop the spinach and add it to the pan, Cook covered over medium heat until the spinach is wilted, about 2-3 minutes. Drain excess juices from the pan and remove the spinach mixture to a bowl to cool slightly.
7. Add 1/2 cup of the cheese and the bacon to the slightly cooled spinach mixture. Stir to blend the ingredients. taste
8. Add freshly ground black pepper and kosher salt, to taste.
10. Serve
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