Appetizer, Paradiso Reserve
December 7, 2016
1 (14-ounce) package white stuffing mushrooms, (about 16 mushrooms)
6 ounces bacon, finely chopped
1 small onion, finely chopped
1 clove garlic, minced
1 (10-ounce) package frozen chopped spinach, thawed and drained
1 1/4 cups Paradiso, finely shredded & divided
Preheat oven to 375°.
Remove and finely chop mushroom stems only; reserve 1/2 cup.
Cook bacon in large nonstick skillet over medium heat until crisp. Remove bacon with slotted spoon.
Add onion to drippings and cook 3 minutes or until softened.
Add reserved mushroom stems and cook stirring occasionally, 5 minutes or until tender. Add garlic and spinach and cook 2 minutes.
Stir in 1 cup Paradiso.
Arrange mushroom caps on baking sheet; fill each mushroom cap with spinach mixture.
Bake 15 minutes or until mushrooms are tender.
Sprinkle with remaining Paradiso and bake 3 minutes or until cheese is melted.