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Stuffed Caps

  • Yield: 8 stuffed mushrooms


  • 10 big, beautiful shiitake mushroom caps
  • 1/4 cup finely chopped bacon
  • 1/2 cup spinach leaves, cleaned and rough chopped
  • 1 tablespoons roasted garlic paste
  • Salt and pepper
  • 2 tablespoons bread crumbs
  • 1/4 cup diced smoked Gouda cheese
  • 1 cup chicken stock
  • 2 tablespoons snipped chives, for garnish


  • Preheat oven to 400 degrees. Slice two mushroom caps into long, thin slices. In a skillet cook bacon until crispy. Remove bacon with a slotted spoon to a mixing bowl. Add mushrooms to skillet and toss and cook for 1 minute. Add spinach and garlic paste, season with salt and pepper, and cook just until spinach wilts, 1 minute. Add spinach mixture, breadcrumbs and cheese to bowl and mix well. Divide stiffing evenly among mushroom caps to fill. Place in a baking dish and pour chicken stock on bottom. Bake 15 minutes until mushrooms are tender and tops are lightly golden.