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CATEGORY CUISINE TAG YIELD
Dairy, Meats Essnce11 8 servings

INGREDIENTS

10 lg Beautiful shiitake mushroom caps
1/4 c Finely-chopped bacon
1/2 c Spinach leaves; cleaned, and
Roughly chopped
1 tb Roasted Garlic paste; see * Note
Salt; to taste
Freshly-ground black pepper
2 tb Bread crumbs
1/4 c Diced smoked Gouda cheese
1 c Chicken stock
2 tb Snipped chives; for garnish

INSTRUCTIONS

* 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 - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
04-23-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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