| 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
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