Gouda-Stuffed Mushrooms

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.