Holiday Baked Brie with Spiced Pear Shrub
This classic appetizer combines the earthiness of mushrooms and spinach with the sweet, savory, and salty flavors of figs, olives, bacon, and cheese. Oh so good!
24 2” baby bella mushrooms, cleaned
5 oz. baby spinach
1/4 C. Tait Farm Fig & Olive Relish
3/4 C. fontina cheese, grated
3 strips bacon, cooked and diced
2 Tbs. toasted pine nuts
1/4 C. Parmesan cheese
Preheat oven to 350 degrees. Discard the mushroom stems. Place the caps in a single layer on a well-oiled baking sheet, top down. Place the spinach in a colander and pour boiling water over it. When cool enough to handle, squeeze the water out of the spinach and chop it well. Combine the spinach, Fig & Olive Relish, fontina cheese, diced bacon, and pine nuts. Divide the mixture amongst the mushroom caps. Sprinkle some Parmesan cheese over the top of each mushroom. Bake for 15-20 minutes until the mushrooms are tender and the cheese is melted. Makes 24 appetizers.