STUFFED MUSHROOMS, GOAT CHS, SPINACH, BACON

STUFFED MUSHROOMS, GOAT CHS, SPINACH, BACON image

Yield 36 mushrooms

Number Of Ingredients 10

4 tbsp plus 2 tsp bacon grease (or olive oil)
1 cup chopped onion
3/4 tsp kosher salt
1/2 tsp pepper
8 oz goat cheese, at room temp
2 tbsp heavy cream
1/4 tsp ground nutmeg
one 10 oz package frozen spinach, thawed
1/2 pound bacon, cooked and finely chopped
36 white mushrooms, uniform in size, stems removed

Steps:

Preheat oven to 350 F. Heat 2 tsp of bacon grease in a medium nonstick skillet over medium heat. Add the onion and season with 1/4 tsp of the kosher salt and 1/8 tsp of pepper. Cook until the onion is tender, 5 to 7 minutes. Transfer to a medium bowl and let cool. When cool, add the goat cheese, cream, and nutmeg, and 1/8 tsp of pepper. Stir until well mixed. Squeeze the spinach with your hands to remove any excess liquid. Add spinach and bacon to the onion mixture. Refrigerate until ready to serve. Heat 2 more tbsp of bacon grease in a large nonstick skillet over medium heat. Add half of the mushrooms and season with 1/4 tsp of kosher salt and 1/8 tsp of pepper. Cook the mushrooms until golden brown and tender, about 4 minutes per side. Transfer to a paper-towel lined baking sheet, top-side up. Wipe skillet using a paper towel and return to the heat. Add the remaining 2 tbsp bacon grease and heat. Add remaining mushrooms and season with remaining 1/4 tsp kosher salt and remaining 1/8 tsp pepper. Transfer to he baking sheet with the other mushrooms. Place 1 heaping tsp of the spinach filling in the center of the bottom of each mushroom. Bake until warm, 5 to 7 minutes. Serve warm.