2 16 oz containers mushrooms, rinsed and stemmed
4 oz fresh spinach, rinsed and chopped
6 bacon strips, cooked to a crisp and crumbled
1 tomato, diced finely
1 can artichoke hearts drained and chopped
4 oz goat cheese
5 oz grated parmesan
6-8 fresh basil leaves, chopped
3 cloves garlic, crushed
Preheat oven to 450.
Combine spinach, artichoke, tomato, basil and garlic. Stir in grated parmesan. Add goat cheese and bacon crumbles (I use my hands here to get it good and mixed together).
Stuff mushroom caps with the cheese and vegetable mixture. Bake for about 25 minutes, or untile your mushrooms look shrivelly. Remove and cool for about 15 minutes.
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