| 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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