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Chevre Champignons (from book "Cocktail Food")
MyCookbook Recipe Database
MyCookbook Member: goelaura
Recipe Category: Appetizer
Recipe Preparation Level: moderate
Makes 36 stuffed mushrooms.
4 tbs. plus 2 tsp. bacon grease or olive oil (divided use)
1 cup chopped onion
3/4 tsp. kosher salt (divided use)
1/2 tsp. pepper (divided use)
8 oz. goat cheese ( at room temp)
2 tbs. heavy cream
1/4 tsp. ground nutmeg
10-oz pkg frozen chopped spinach, thawed
1/2 pound bacon, cooked and finely chopped
36 white mushrooms, uniform in size, stems removed
Preheat oven to 350 degrees. Heat 2 tsp. of the bacon grease in a medium nonstick skillet over medium heat. Add the onion and season with 1/4 tsp. of the salt and 1/8 tsp. of the 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 the 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 use.
Heat 2 more tbs. of the bacon grease in a large nonstick skillet over medium heat. Add half of the mushrooms and season with 1/4 tsp. of the salt and 1/8 tsp. of the pepper. Cook the mushrooms until golden brown and tender, about 4 min. per side. Transfer to a paper towel-lined baking sheet, top-side up, to drain. Wipe the skillet using a paper towel and return to the heat. Add the remaining two tbs. bacon grease and heat. Add the remaining mushrooms and season with the remaining 1/4 tsp. kosher salt and remaining 1/8 tsp. paper. Transfer to baking sheet with the other mushrooms.
To assemble: Place 1 heaping tsp of the spinach filling in the center of the bottom or each mushroom. Bake until warm in an unlined jelly roll pan or cake pan, 5 to 7 minutes. Serve warm.
Note: The spinach filling can be prepared up to 2 days in advance and refrigerated. The mushrooms can be assembled 2 days ahead and refrigerated. Bake as directed.
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