Meals Matter

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Contributed By: cmab
California Milk Advisory Board

A delicious and elegant appetizer

Ingredients

6 ounces Pancetta or Canadian bacon, finely diced

2 tablespoons Butter

1 Small onion, finely diced

3 cloves Garlic, minced

1 cup Packed fresh spinach, chopped

2 cups (8 ounces) shredded California Gouda cheese

3/4 cup Fresh bread crumbs

2 tablespoons Chopped fresh basil

Salt and freshly ground pepper, to taste

24 (2-inch) crimini mushroom caps

Preparation

Preheat oven to 400°F. In a medium skillet, sauté pancetta over medium-high heat until crisp, about 3 minutes. Remove to a mixing bowl. Discard fat from skillet. Melt butter in same skillet over medium heat. Add onion and garlic; sauté 3 minutes. Stir in spinach; cook just until wilted. Add to pancetta; allow to cool slightly. Stir in cheese, bread crumbs and basil. Season with salt and pepper.

Place mushrooms on baking sheet. Mound about 2 1/2 tablespoons cheese mixture into center of each mushroom cap. Bake for 8 minutes. Serve hot.

Cook's Notes

Makes 24 stuffed mushrooms

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