Spinach and Artichoke stuff mushrooms with bacon and smoked Gouda
Here’s Artisan Kitchen’s delicious recipe for Spinach and Artichoke stuff mushrooms with bacon and smoked Gouda.
2 pounds Button or Baby Portabella Mushrooms (destemmed and scooped out)
¼ cup onion chunks
1 cup fresh spinach
1/2 cup artichoke hearts
2 Tablespoons grated parmesan cheese
2 Tablespoons olive oil
1 teaspoon dijon mustard
1 Tablespoon minced garlic
¼ cup cooked bacon crumbles (crispy)
¼ cup shredded smoked Gouda cheese
Salt and pepper
Place onion, spinach, artichoke into the bowl of a food processor and pulse till evenly chopped. Scrape ingredients into a medium mixing bowl. Add in the parmesan, olive oil, garlic, mustard, bacon and half the smoked Gouda cheese. Season with salt and pepper and stir till mixed thru. Spoon the mix into the mushroom caps, top with remaining Gouda cheese. Place onto a parchment lined baking sheet and bake at 350 degrees for 20-25 minutes or until mushrooms have softened and the cheese has melted and begun to turn golden brown. Serve immediately.