Until I get a new lap top/fix my current laptop, my posts will be brief. I do not have the patience to one-finger type a long post on my iPad.
My New Year’s Eve food tradition is Brie en Croute. However, after the success of the stuffed mushrooms from Christmas, I decided to add stuffed mushrooms to the menu tonight. These were a success. This recipe was found at foodnetwork.com. I do not have the patience to figure out how to create a link on the iPad version of WordPress. Sorry.
- 12 large stuffing mushrooms, about 2 1/2-inches in diameter (about 1 pound)
- olive oil (as necessary)
- 4 slices bacon
- 1 shallot, minced (1/2 c.)
- 1 tsp. chopped fresh thyme leaves
- Kosher salt and freshly ground pepper
- 2 c. packed baby spinach, chopped (2 ounces)
- 2 slices toasted bread, finely cubed
- 1/4 tsp. freshly grated lemon zest (I did the zest of one small lemon–this may have been too much)
- 2 ounces mild creamy blue cheese, cut into 12 strips
- finely grated fontina cheese
- Crisp the bacon in a medium skillet over medium heat. Transfer bacon to a paper towel-lined plate and reserve the skillet and drippings.
- Preheat the oven to 425 degrees F. Remove the stems from the mushrooms and set aside. Place the caps, stem-side down on a baking sheet and brush the outsides with bacon grease. Bake until soft, but still holding their shape, 15 minutes.
- Finely chop reserved mushroom stems and add to the bacon drippings along with the shallot and thyme. Season with salt and pepper and cook, stirring, until mushrooms are dry, about 5 minutes. Add spinach and continue to cook until the spinach wilts.
- Transfer mixture to a bowl and add the bread cubes and lemon zest. Chop the cooked bacon, and combine with the mushroom mixture. Place the caps stem side-up on a separate baking sheet and evenly fill each cap with the stuffing.
- Top with blue and fontina cheeses. Bake until the mushrooms are hot and cheeses have melted, about 5 to 10 minutes. Serve immediately.