Stuffed Caps

Recipe Ingredients

10 tablespoons	150ml	Beautiful shiitake mushroom caps (large)
1/4 cup	36g / 1.3oz	Finely-chopped bacon
1/2 cup	20g / 0.7oz	Spinach leaves - cleaned, and
		Roughly chopped
1 tablespoon	15ml	Roasted Garlic paste - see * Note
		Salt - to taste
		Freshly-ground black pepper
2 tablespoons	30ml	Bread crumbs
1/4 cup	36g / 1.3oz	Diced smoked Gouda cheese
1 cup	237ml	Chicken stock
2 tablespoons	30ml	Snipped chives - for garnish

Recipe Instructions

* Note: See the "Roasted Garlic" recipe which is included in this collection.

Preheat oven to 400 degrees.

Slice two mushroom caps into long, thin slices. In a skillet cook bacon until crispy. Remove bacon with a slotted spoon to a mixing bowl. Add mushrooms to skillet and toss and cook for 1 minute. Add spinach and garlic paste, season with salt and pepper, and cook just until spinach wilts, 1 minute. Add spinach mixture, bread crumbs and cheese to bowl and mix well. Divide stuffing evenly among mushroom caps to fill. Place in a baking dish and pour chicken stock on bottom. Bake 15 minutes until mushrooms are tender and tops are lightly golden.

This recipe yields 8 stuffed mushrooms.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2144 broadcast 04-23-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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