Appetizer Spotlight FBC2017: Maple Bacon and Smoked Cheese Stuffed Mushrooms by From Our Hideaway

Do you have a favourite appetizer in this year’s contest? Don’t go judging too quickly, we’re not done yet! We’re excited to have lots more appetizers to share!!Bloggers are sharing their favourite appetizers, this time with a Canadian twist, for a chance to win their way in to FBC2017! FBC members are invited to join the contest, but get your entries before the August 7th deadline. For those of you who are just here for delicious eats, watch the competition unfold, as we share each entry and help us decide!

We’re excited to have Cathy of From Our Hideaway back to this year’s contest with an irresistible appetizer! These will go fast!!Maple Bacon and Smoked Cheese Stuffed Mushrooms
Mushroom caps stuffed with maple bacon, smoked cheese, and fresh spinach are sure to impress at any party. Inspired by the fond tradition of maple syrup evaporating over a smoky wood fire, this easily assembled appetizer with Canadian flair will have you and your guests going back for seconds!

Prep Time: 10 minutes | Cook Time: 20 minutes | Serves: 6 (approximately 2 mushrooms per person)

Ingredients

4 slices maple-flavoured bacon
227 grams white button mushrooms
1 tablespoon avocado oil
2 cloves garlic
½ yellow cooking onion
1 cup fresh spinach
¼ cup fine oatmeal (gluten-free if necessary)
57 g. (2 oz) smoked cheese, finely shredded
Salt and pepper to taste

Method

1. Fry bacon over medium heat until crisp. Remove from pan and blot with paper towels. When cool, chop or break it into 1-inch pieces.
2. Meanwhile, remove stems from mushroom caps. Gently toss caps in tablespoon of avocado oil.
3. Preheat oven to 375 F. Line a baking sheet with parchment paper.
4. In a food processor, chop bacon finely. Add garlic and onions; chop again. Add mushroom stems and spinach; chop finely. Add oatmeal, cheese, salt and pepper and pulse just until blended. If you don’t have a food processor, chop the ingredients finely by hand and stir them together.
5. Stuff filling into mushroom caps, piling extra on top. Press it into place a little with your fingers and set each one onto prepared baking sheet.
6. Bake for 20 minutes or until cooked through and cheese is melted.

Bio 
Cathy publishes wholesome, gluten-free recipes on her website, From Our Hideaway.~~~~~

FBC Members are encouraged to join the competition with their own recipe! Click through for full contest details.