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Chef Scott's stuffed mushrooms

November 08, 2009|By SCOTT C. ANDERSON / Special to The Herald-Mail

18 large, fresh, button mushrooms
8 ounces melted butter
4 slices applewood-smoked bacon
1/4 cup sweet onion, minced
8 ounces fresh spinach, wilted
1 4-ounce can minced pimentos, drained
1 teaspoon sun-dried tomato pesto
2 tablespoons fresh lemon juice
3/4 cup breadcrumbs, toasted
1 cup Wisconsin Manchego cheese, grated

Preheat oven to 375 degrees.

Set aside a well-seasoned cast-iron pan, or lightly spray a cast-iron skillet with nonstick, high-heat, cooking spray.

Brush dirt from mushrooms; clean by wiping mushrooms with damp paper towel or washing under cool, running water. Pull stems out of each mushroom cap. Cut off and discard dirt end of stems; finely dice cleaned stems. Brush mushroom caps with melted butter and set aside.

Cook bacon in saute pan over medium heat until crisp. Put bacon on paper towel to drain. 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.

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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 cheese and put back in oven for another 2 minutes to set the cheese. Serve immediately.

Cook's note: 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.

- Scott C. Anderson is associate food service director and chef with Shepherd University dining services.

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