Recipe - Stuffed Caps

10 lg Beautiful shiitake mushroom
caps
One fourth cup Finelychopped bacon
One half cup Spinach leaves; cleaned, and
Roughly chopped
1 tablespoon Roasted Garlic paste; see *
Note
Salt; to taste
Freshlyground black pepper
2 tablespoon Bread crumbs
One fourth cup Diced smoked Gouda cheese
1 cup Chicken stock
2 tablespoon Snipped chives; for garnish

* Note: See the "Roasted Garlic" recipe which is included in this
collection.

Preheat oven to 400 degrees. Slice two mushroom caps into long, thin
slices. In a skillet cook bacon until crispy. Remove bacon with a slotted
spoon to a mixing bowl. Add mushrooms to skillet and toss and cook for 1
minute. Add spinach and garlic paste, season with salt and pepper, and cook
just until spinach wilts, 1 minute. Add spinach mixture, bread crumbs and
cheese to bowl and mix well. Divide stuffing evenly among mushroom caps to
fill. Place in a baking dish and pour chicken stock on bottom. Bake 15
minutes until mushrooms are tender and tops are lightly golden. This recipe
yields 8 stuffed mushrooms.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK (Show # EE2144 broadcast 04231997) Downloaded from their
WebSite http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD jpmd44a@prodigy.com
~or MADSQUAD@prodigy.net

04231997

Recipe by: Emeril Lagasse

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