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Gouda-stuffed mushrooms

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


Preheat oven to 400 degrees. 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 the same skillet over medium heat. Add onion and garlic; sauté 3 minutes. Stir in spinach, cooking just until wilted. Add to pancetta; allow to cool slightly.

Stir in cheese, bread crumbs and basil. Season with salt and pepper. Place mushrooms on a baking sheet.

Mound about 2 1/2 tbsp. of the cheese mixture into the center of each cap. Bake for 8 minutes. Serve hot.

Serves 8

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