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California Gouda-Stuffed Mushrooms

California Gouda-Stuffed Mushrooms

Yields 8 Servings (24 mushrooms)

  • 6 ounces pancetta or Canadian bacon, finely diced
  • 2 tablespoons butter
  • 1 small onion, finely diced
  • 3 cloves garlic, minced
  • 1 cup packed fresh spinach, chopped
  • 2 cups (8 ounces) shredded 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
  1. Preheat oven to 400°F. In a medium skillet, sauté pancetta over medium-high heat until crisp, about 3 minutes. Remove to a mixing bowl. Discard fat from skillet. Melt butter in same skillet over medium heat. Add onion and garlic; sauté 3 minutes. Stir in spinach; cook just until wilted. Add to pancetta; allow to cool slightly. Stir in cheese, bread crumbs and basil. Season with salt and pepper.
  2. Place mushrooms on baking sheet. Mound about 2 1/2 tablespoons cheese mixture into center of each mushroom cap. Bake for 8 minutes. Serve hot.

Recipe provided by the California Milk Advisory Board.

If you require photographs in a different format or are interested in additional information from the California Milk Advisory Board, please contact Rayanne Zackery, Ketchum for the California Milk Advisory Board, rayanne.zackery@ketchum.com.