Pat Ciarrocchi spoke to Chef Walter about cooking with mushrooms.

For more on Chef Walter Staib, visit: or

Horseradish Angus Beef Portobello
A Recipe by Chef Walter Staib

4 large Portobello mushrooms
2 tablespoons olive oil
Salt and freshly ground pepper, to taste
2 tablespoons butter
½ cup Dietz & Watson bacon, chopped
1 onion, sliced
Red, yellow, green pepper, sliced
1 1-pound package Resealable Dietz & Watson Angus Beef
2 cups horseradish barbecue sauce, see recipe below
Fried onions, optional
Parsley, for garnish

Preheat oven to 400 degrees. Scoop gills from Portobello mushrooms with a spoon. Put mushrooms on baking sheet, hollow side up. Drizzle with olive oil, season with salt and pepper and bake for 15 – 20 minutes, until slightly softened. Remove and set aside to keep warm.

Meanwhile, heat skillet over medium heat and add butter. Add bacon and sauté until nearly crispy. Add onion and peppers to the pan to cook in the drippings. Sauté together until onions are translucent and peppers are cooked. Pull slices of beef apart from each other. Add the Angus beef slices to the pan and cook until heated through. Toss with barbecue sauce to coat.

Pile beef mixture on top of each mushroom. Top with fried onions and parsley.

Horseradish BBQ Sauce
By Walter Staib

Makes 1 ½ cups
12 ounces prepared BBQ sauce
1 tablespoon honey
4 teaspoons Dietz & Watson® Prepared Horseradish

1. In a small saucepan, combine all ingredients and bring to a simmer over low heat. Simmer for 5 minutes to allow the flavors to combine.

2. Remove from heat and allow to cool. Chill until ready to use.

Bacon and spinach Stuffed Mushrooms
A Recipe by Chef Walter Staib

Makes 4 appetizer portions
24 large button mushrooms
2 tablespoons olive oil
2 cloves garlic, chopped
1 onion, chopped
1 5-ounce package baby spinach, chopped
¾ cup breadcrumbs
2 ounce Dietz & Watson Gruyere, grated (1/2 cup)
2 ounces Dietz & Watson Mozzerella, grated (1/2 cup)
1 pound Dietz & Watson bacon, diced small
Salt and pepper, to taste

Heat oven to 375 degrees. Remove the stems from the mushrooms, finely chop and reserve.

Coat a baking sheet with oil. Bake the mushroom caps, stem-side down, until just tender, 10 to 12 minutes.

Meanwhile, heat the oil in a medium skillet over medium heat. Add the bacon and cook until crisp. Add the garlic and onion, stirring often, until tender, 3 to 5 minutes. Add the chopped mushroom steams and cook until the pan is dry, about 3 minutes.

Add the spinach, toss the skillet, until spinach is wilted, 2 to 3 minutes.

Transfer the spinach mixture to a medium bowl, add the breadcrumbs and cheese and mix to combine. Season with salt and pepper, to taste. Turn the mushroom caps stem-side up, fill with the stuffing, and bake until golden brown, 12 to 15 minutes.