Circle B Kitchen
6 oz. bacon
2 Tbsp. butter
1 sm. onion, finely diced
3 cloves garlic minced
1 cup packed fresh spinach, chopped
2 cups (8 oz.) shredded gouda cheese
¾ cup fresh bread crumbs
2 Tbsp. chopped fresh basil or parsley
Salt and freshly ground pepper, to taste
36 2-inch crimini mushroom caps brush to clean, (remove stems and hollow out a cavity)
Preheat your oven to 400 degrees. Place the bacon on a rack over a baking sheet and bake for 15 to 20 minutes or until crisp. It will get crispier as it cools. Chop into small dice and place in a mixing bowl.
Melt butter in skillet over medium heat, add the diced onion and garlic; saute 3 minutes.
Stir in spinach; cook just until wilted. Add to bacon; allow to cool slightly. Stir in cheese, bread crumbs and basil. Season with salt and pepper. You may add a drizzle of olive oil if this seems a little dry.
Place mushrooms on baking sheet. Mound about 2½ tablespoons cheese mixture into center of each mushroom cap. Bake at 400 degrees for 8 minutes. Serve warm from the oven.