From The Spice & Tea Exchange®
¼ cup + 2 TBS Organic Extra Virgin Olive Oil
2 TBS + 1 tsp Signature Spice Blend
2 TBS Mushroom Paradise Spice Blend
¼ tsp Chile Lime Sea Salt + more for finishing
1 TBS Romano Cheese Powder
From the Grocer
12 large white button mushrooms, stems removed
4 oz pancetta, thinly chopped
1 leek (white and light green parts only), washed, halved lengthwise and sliced thin
4 oz baby spinach, washed and dried, coarsely chopped
4 oz goat cheese, crumbled, room temperature
1/3 cup breadcrumbs
3 TBS fresh chopped parsley
PREHEAT oven to 400°F. Line a baking sheet with aluminum foil and coat lightly with non-stick cooking spray.
COMBINE 2 TBS Organic Extra Virgin Olive Oil and 2 TBS Signature Spice Blend in a small bowl.
PLACE mushrooms on prepared baking sheet with bottom side of mushrooms facing up. Brush mushrooms with infused oil. Transfer to oven and roast 10 mins, or until mushrooms are lightly cooked. Remove from oven and set aside.
SAUTE pancetta in a large non-stick skillet over medium heat until crisp, about 5-7 mins. Transfer from skillet to a small bowl.
DISCARD all but 1 TBS of rendered fat from skillet. Add leek, spinach, Mushroom Paradise Spice Blend, and Chile Lime Sea Salt to pan. Cook, stirring occasionally, for 6-8 mins until soft, cooked through, and any liquid has mostly evaporated.
REMOVE from heat and stir in goat cheese and pancetta.
MIX together breadcrumbs, Romano Cheese Powder, 1 tsp Signature Spice Blend, parsley, and ¼ cup Organic Extra Virgin Olive Oil in a separate small bowl.
Turn mushrooms, cavity side up and blot, if needed, with a paper towel. Spoon filling onto each mushroom and top with breadcrumb mixture.
BAKE until lightly browned, about 8-10 mins.
Yield: 12 servings
Total Time: 50 mins
Prep: 15 mins
Cook: 35 mins