ROASTED MUSHROOMS STUFFED WITH FETA, SPINACH AND BACON“Rich and decadent, these are a surefire way to please a crowd. Use mushrooms that are slightly larger than bite-size because they will shrink a little when cooked. The mushrooms can be prepared the day before and then baked prior to serving.”
8 ounces bacon slices
1 cup chopped onion
1 (10 oz.) package chopped frozen spinach, thawed, squeezed dry
4 ounces feta cheese, crumbled (about 3/4 cup)
4 ounces cream cheese, room temperature
1/4 teaspoon dried crushed red pepper
2 3/4 pounds button mushrooms, stemmed (about 48, each about 2 2/3-inches in diameter)
Preheat oven to 375 degrees F. Line 2 large rimmed baking sheets with foil.
Cook bacon in heavy large skillet until crisp, about 8 minutes. Transfer bacon to paper towels to drain. Coarsely crumble bacon. Discard all but 1/4 cup plus 2 teaspoons bacon fat (adding oil, if necessary to equal that amount.)
Heat 2 teaspoons reserved bacon fat in heavy medium skillet over medium heat. Add chopped onion and saute until tender, about 5 minutes. Transfer to medium bowl and cool; mix in bacon, spinach, feta, cream cheese and crushed red pepper. Season filling to taste with salt and pepper.
Toss mushrooms and reserved 1/4 cup bacon fat in large bowl to coat. Sprinkle mushrooms with salt and pepper. Place mushrooms, rounded side down, in single layer on prepared baking sheets.
Bake mushrooms until centers fill with liquid, about 25 minutes. Turn mushrooms over. Bake mushrooms until brown and liquid evaporates, about 20 minutes longer.
Turn mushrooms over again. Spoon 1 heaping teaspoon filling into each mushroom cavity. (Filled mushrooms can be prepared 1 day ahead. Cover and refrigerate.)
TO BAKE THE STUFFED MUSHROOMS:Preheat oven to 375 degrees F.
Bake mushrooms until heated through, about 10 minutes. Transfer mushrooms to platter and serve warm.
Makes 48 servings
Source: Mary C. Barber and Sara C. Whiteford in
Bon Appetit magazine, October, 2001
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