Stuffed Baked Mushrooms
Serve these cheesy stuffed mushrooms with grilled asparagus and a green salad for a wonderful lunch or light dinner.
Prep Time: 15 minutes Total Time: 30 minutes Serves: 4
8 portobello mushrooms caps, cleaned, stems and gills removed
1 tbsp vegetable oil
1 onion, chopped
2 cloves garlic, minced
6 cups baby spinach
8 strips bacon, cooked until crisp and crumbled
1 cup Gehl’s Queso Blanco Sauce
1/3 cup dry bread crumbs, divided
Preheat oven to 425°F. Arrange mushrooms, caps down, on lightly greased baking sheet. Bake for about 15 minutes or until browned and tender. Drain any excess liquid and pat mushrooms dry.
Meanwhile, heat oil in skillet set over medium-high heat; cook onion and garlic for about 1 minute or until fragrant. Add spinach; cook, stirring occasionally, for about 3 minutes or until wilted. Remove from heat. Stir in bacon, Queso Blanco Sauce and 1/4 cup bread crumbs.
Reduce oven temperature to 375°F. Spoon filling evenly into mushrooms. Sprinkle remaining bread crumbs over top. Bake for 12 to 15 minutes or until filling is heated through and bread crumbs are golden brown.