Food recipes
Roasted Mushrooms Stuffed with Feta, Spinach, and Bacon
Roasted Mushrooms Stuffed with Feta, Spinach, and Bacon Ingredients: bacon, meatless onions, raw spinach, raw cheese, feta cheese, parmesan, hard spices, pepper, red or cayenne mushrooms, white, raw Directions: Prehea...
Roasted Mushrooms Stuffed with Feta, Spinach, and Bacon
Ingredients:
bacon, meatless
onions, raw
spinach, raw
cheese, feta
cheese, parmesan, hard
spices, pepper, red or cayenne
mushrooms, white, raw
Directions:
Preheat oven to 375F.
Cook bacon in heavy large skillet until crisp, about 8 minutes.
Transfer bacon to paper towels to drain.
Coarsely crumble bacon.
Discard all but 1/4 cup plus 2 teaspoons bacon fat (adding olive oil if necessary to equal that amount).
Heat 2 teaspoons reserved bacon fat in heavy medium skillet over medium heat.
Add chopped onion and saute until tender, about 5 minutes.
Transfer to medium bowl and cool; mix in bacon, spinach, feta, cream cheese, and crushed red pepper.
Season filling to taste with salt and pepper.
Line 2 large rimmed baking sheets with foil.
Toss mushrooms and reserved 1/4 cup bacon fat in large bowl to coat.
Sprinkle mushrooms with salt and pepper.
Place mushrooms, rounded side down, in single layer on prepared baking sheets.
Bake mushrooms until centers fill with liquid, about 25 minutes.
Turn mushrooms over.
Bake mushrooms until brown and liquid evaporates, about 20 minutes longer.
Turn mushrooms over again.
Spoon 1 heaping teaspoon filling into each mushroom cavity.
(Filled mushrooms can be prepared 1 day ahead.
Cover and refrigerate.)
Preheat oven to 375F.
Bake mushrooms until heated through, about 10 minutes.
Transfer mushrooms to platter and serve warm.
Ingredients:
bacon, meatless
onions, raw
spinach, raw
cheese, feta
cheese, parmesan, hard
spices, pepper, red or cayenne
mushrooms, white, raw
Directions:
Preheat oven to 375F.
Cook bacon in heavy large skillet until crisp, about 8 minutes.
Transfer bacon to paper towels to drain.
Coarsely crumble bacon.
Discard all but 1/4 cup plus 2 teaspoons bacon fat (adding olive oil if necessary to equal that amount).
Heat 2 teaspoons reserved bacon fat in heavy medium skillet over medium heat.
Add chopped onion and saute until tender, about 5 minutes.
Transfer to medium bowl and cool; mix in bacon, spinach, feta, cream cheese, and crushed red pepper.
Season filling to taste with salt and pepper.
Line 2 large rimmed baking sheets with foil.
Toss mushrooms and reserved 1/4 cup bacon fat in large bowl to coat.
Sprinkle mushrooms with salt and pepper.
Place mushrooms, rounded side down, in single layer on prepared baking sheets.
Bake mushrooms until centers fill with liquid, about 25 minutes.
Turn mushrooms over.
Bake mushrooms until brown and liquid evaporates, about 20 minutes longer.
Turn mushrooms over again.
Spoon 1 heaping teaspoon filling into each mushroom cavity.
(Filled mushrooms can be prepared 1 day ahead.
Cover and refrigerate.)
Preheat oven to 375F.
Bake mushrooms until heated through, about 10 minutes.
Transfer mushrooms to platter and serve warm.