Stuffed caps

Yield: 8 servings

Measure Ingredient
10.00 large beautiful shiitake mushroom caps
¼ cup finely-chopped bacon
½ cup spinach leaves; cleaned, and
1 roughly chopped
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@...

04-23-1997

Recipe by: Emeril Lagasse

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