Yield: 8 servings
|10.00 large||beautiful shiitake mushroom caps|
|¼ cup||finely-chopped bacon|
|½ cup||spinach leaves; cleaned, and|
|1.00 tablespoon||roasted garlic paste; see * note|
|1||salt; to taste|
|1||freshly-ground black pepper|
|2.00 tablespoon||bread crumbs|
|¼ cup||diced smoked gouda cheese|
|1.00 cup||chicken stock|
|2.00 tablespoon||snipped chives; for garnish|
* Note: See the "Roasted Garlic" recipe which is included in this collection.
Preheat oven to 400 degrees. Slice two mushroom caps into long, thin slices. In a skillet cook bacon until crispy. Remove bacon with a slotted spoon to a mixing bowl. Add mushrooms to skillet and toss and cook for 1 minute. Add spinach and garlic paste, season with salt and pepper, and cook just until spinach wilts, 1 minute. Add spinach mixture, bread crumbs and cheese to bowl and mix well. Divide stuffing evenly among mushroom caps to fill. Place in a baking dish and pour chicken stock on bottom. Bake 15 minutes until mushrooms are tender and tops are lightly golden. This recipe yields 8 stuffed mushrooms.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2144 broadcast 04-23-1997) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
Recipe by: Emeril Lagasse
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