From Jonathan S. of Villa Park, IL, winner of Gindo's November Recipe Contest! Deliciously savory and earthy with a hint of Gindo's Jalapeno Poblano pepper sauce, these spinach stuffed mushrooms are a perfect appetizer for any gathering.
12 large whole fresh mushrooms, stems removed
10 oz chopped spinach
1/4 cup Gindo's Jalapeno Poblano
1/3 cup chopped mushroom stems
1/4 cup diced bacon
4 oz cream cheese
1/2 tsp minced garlic
1/2 cup Italian cheese (parmesan/romano/pecorino or a blend)
Pink Himalayan salt and pepper to taste
DIRECTIONS: Preheat oven to 350° F
Combine bottom eight ingredients in bowl and stuff mixture inside stemmed mushroom caps. Line baking sheet with parchment paper and place mushrooms evenly apart on sheet. Bake for approximately 30 minutes or until tender and golden brown (heat times vary depending on mushroom size).
Remove from oven. Drizzle Gindo's Morocco small batch hot sauce (or your favorite Gindo's sauce-we prefer any of the green sauces) on plate or serving dish and place cooked mushrooms over. Top with a little shaved Italian cheese. Enjoy!