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.

Related Articles

Thanksgiving tradition a reason to dance for Marsolie McCarty We all have our Thanksgiving traditions, but one woman in Herrin is known for hers.
Paducah man arrested after police chase through 2 counties A Paducah man was arrested Thursday after state police say he led troopers on a chase through two counties. A passenger in the car was also arrested. ...
Firefighters help one of their own when local store catches fire "Thankful for these firefighters." A local family says if it wasn't for them, their entire business could be gone.