It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Quiche Filled Stuffed Mushrooms
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- #89138
Large mushroom caps are filled with a lush bacon and swiss quiche filling. A great recipe for brunch or cocktail party.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
24 large mushrooms
4 slices bacon
6 tablespoons butter, divided
2 tablespoons minced onion
2 eggs
1/2 cup shredded Swiss cheese
1/2 teaspoon salt
1 cup heavy cream
directions
Wash mushrooms and pat dry. Remove stems. Chop the stems and set aside.
In large skillet, fry bacon until crisp. Drain, then crumble. Pour bacon fat from skillet.
Brush mushroom caps with 4 tablespoons of butter. Place in large shallow baking pan.
Fry onion in remaining butter about 2 minutes. Add reserved stems and cook 2 minutes longer. Remove from heat.
In a bowl, lightly beat eggs. Stir in cream, cheese and salt. Stir in crumbled bacon and the mushroom mixture. Spoon enough filling into each mushroom to come to the top.
Bake at 350 degrees F for 30 minutes or until filling is set.
added by
bakinglover
nutrition data
Nutritional data has not been calculated yet.
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Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
reviews & comments
April 5, 2009
Easy and delicious! The quiche filling can easily be modified to suit your tastes (basically any flavor quiche would go great!).