Gouda-Stuffed Mushrooms

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Ingredients:

  • 6 ounces pancetta or Canadian bacon, finely diced
  • 2 tablespoons Real California butter
  • 1 small onion, finely diced
  • 3 cloves garlic, minced
  • 1 cup packed fresh spinach, chopped
  • 2 cups (8 ounces) shredded Real California Gouda cheese
  • 3/4 cup fresh bread crumbs
  • 2 tablespoons chopped fresh basil
  • Salt and freshly ground pepper, to taste
  • 24 (2-inch) crimini mushroom caps

Directions:

  1. Preheat oven to 400°F.
  2. In a medium skillet, sauté pancetta over medium-high heat until crisp, about 3 minutes. Remove to a mixing bowl. Discard fat from skillet.
  3. Melt butter in same skillet over medium heat. Add onion and garlic; sauté 3 minutes.
  4. Stir in spinach; cook just until wilted. Add to pancetta; allow to cool slightly.
  5. Stir in cheese, bread crumbs and basil. Season with salt and pepper.
  6. Place mushrooms on baking sheet. Mound about 2 1/2 tablespoons cheese mixture into center of each mushroom cap.
  7. Bake for 8 minutes. Serve hot.

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