We served these last weekend when we had family over for dinner. They were served between the cheese platter and the salad pictured in last Friday's entry. Katie found the recipe in Laurie Stempfle's Small Plates For Sharing.
2 large portobello mushrooms, gills removed
Butter-flavored cooking spray
2 slices bacon, diced
2 cups chopped fresh spinach leaves, lightly packed
3 tbsp basil pesto
2 tbsp fine dry bread crumbs
3/4 cup grated Italian cheese blend
2 tsp pine nuts
Remove and chop mushroom stems and set aside. Spray both sides of mushroom caps with cooking spray and place stem-side down on a baking sheet. Bake in a 375-degree oven for 10 minutes.
Cook bacon in frying pan until crisp. Add mushroom stems and cook for about 5 minutes until softened and liquid is evaporated.
Stir in spinach leaves and pesto and cook until spinach is softened. Remove from heat.
Stir in bread crumbs and half of the cheese. Spoon into mushroom caps. Sprinkle with remaining cheese and pine nuts. Bake for 10 to 15 minutes until heated through and golden. Cut into quarters. Garnish with sprig of basil if desired.
Makes 8 wedges.
These were a huge hit with our guests. This is definitely an appetizer we'll make again!
Baked Feta with Tomatoes, Olives, and Garlic
5 hours ago