Chef Scott’s Stuffed Mushrooms
By: Chef Scott Anderson
Published: Saturday, February 13, 2010 - 2:54pm

Ingredients




18 large fresh button mushrooms
4 slices smoked apple wood bacon
1/4 cup minced sweet onion
8 ounces wilted fresh spinach,
1 can (4oz) minced pimentos, drained
1 teaspoon sundried tomato pesto
2 tablespoons fresh lemon juice
3/4 cup toasted breadcrumbs
1 cup grated Wisconsin Manchego Cheese
8 ounces melted butter

Preparation

1 Preheat oven to 375 degrees and lightly spray a cast iron skillet with nonstick, high heat, cooking spray (unless it’s already seasoned). Brush dirt from mushrooms; clean by wiping mushrooms with damp paper towel or washing under cool running water. Pull entire stem out of each mushroom cap, cut off dirt end and fine dice stems.  Brush mushroom caps with melted butter and set aside. 2 Cook bacon in sauté pan over medium heat until crisp. Remove bacon with tongs to paper towel; set aside. Add mushroom stems and onion to hot drippings in pan. Cook and stir until onion is tender. Add spinach, pimentos, pesto, and lemon juice; blend well, and mix in breadcrumbs to form a wet mix. 3 Stuff mushroom caps with blended mixture; place in single layer in prepared skillet. Bake for 10 to 15 minutes or until heated through. Garnish with crumbled bacon mixed with grated Manchego cheese and put back in oven for another 2 minutes to set the cheese. Serve immediately. 4 If desired, these can be done without a cast iron skillet, just place the mushrooms in a casserole pan when cooking.  A cast iron skillet transfers the heat to the mushrooms more evenly than a casserole dish.

About


With the Super Bowl fast approaching, our attention turns to perfect party food, quick bites and appetizers galore?  Why not a batch of delicious stuffed mushrooms?  Perfect to eat while standing around chatting with friends, no fuss, no muss.