From $3.89

To $31.11

In stock

SKU
recipe_567_1945375

Spinach & Leek Stuffed Mushrooms

This mouthwatering appetizer is made with Signature Spice Blend & Mushroom Paradise Spice Blend to add extra truffle flavor & spices to the already delectable stuffing mixture featuring pancetta, leeks, and spinach.

This mouthwatering appetizer is made with Signature Spice Blend & Mushroom Paradise Spice Blend to add extra truffle flavor & spices to the already delectable stuffing mixture featuring pancetta, leeks, and spinach.
Customize Spinach & Leek Stuffed Mushrooms

* Required Fields

Your Customization
Spinach & Leek Stuffed Mushrooms
Spinach & Leek Stuffed Mushrooms

In stock

$3.89

Summary
    ¼ cup + 2 Tbsp. Organic Extra Virgin Olive Oil
    2 Tbsp. + 1 tsp. Signature Spice Blend
    2 Tbsp. Mushroom Paradise Spice Blend
    ¼ tsp. Chile Lime Sea Salt + more for finishing
    1 Tbsp. Romano Cheese Powder
    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 Tbsp. fresh chopped parsley
    Prep Time
    15 mins.
    Total Time
    50 mins.
    Cook Time
    35 mins.
    Yield
    12 servings
    PREHEAT oven to 400°F. Line a baking sheet with aluminum foil and coat lightly with non-stick cooking spray.
    COMBINE 2 Tbsp. Organic Extra Virgin Olive Oil and 2 Tbsp. 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 Tbsp. 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.
    Write Your Own Review
    You're reviewing:Spinach & Leek Stuffed Mushrooms
    Your Rating