Type: Appetizer  
Prep Time: 15 min.
Cook Time: 40 min.
Ready in: 55 min.
Servings: 8


  1. Preheat oven to 375°.
  2. Remove and finely chop mushroom stems only; reserve 1/2 cup.
  3. Cook bacon in large nonstick skillet over medium heat until crisp. Remove bacon with slotted spoon.
  4. Add onion to drippings and cook 3 minutes or until softened.
  5. Add reserved mushroom stems and cook stirring occasionally, 5 minutes or until tender. Add garlic and spinach and cook 2 minutes.
  6. Stir in 1 cup Paradiso.
  7. Arrange mushroom caps on baking sheet; fill each mushroom cap with spinach mixture.
  8. Bake 15 minutes or until mushrooms are tender.
  9. Sprinkle with remaining Paradiso and bake 3 minutes or until cheese is melted.


  • 1 (14 oz) package whole white mushrooms (about 16 mushrooms)
  • 6 oz bacon, finely chopped (about 6 slices)
  • 1 small onion, finely chopped
  • 1 clove garlic, minced
  • 1 (10 oz) package frozen chopped spinach, thawed and drained
  • 1¼ cups finely shredded Paradiso Reserve

Cheeses Mentioned

Paradiso Vintage

Inspired by Italy and made in Holland, Paradiso Vintage is bold and sharp with mouthwatering flavor. 

Pairs with:

Pinot grigio, Chianti, Zinfandel, amber/farmhouse ale Perfect for pairing with antipasti and salami! Serve with olives, artichoke hearts and pepperoncini or grill with roasted tomatoes on ciabatta. Grate atop simple cheese & cracked pepper pasta (similar to cacio e pepe).