Spinach Stuffed Portabella

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 6 portabella mushroom caps
• 8 button mushrooms, chopped fine
• 1 (10 ounce) box frozen chopped spinach
• 8 ounces cream cheese
• 1/3 cup romano cheese
• 6 slices bacon, cooked crisp and crushed fine
• 1 tablespoon mayonnaise
• 2 teaspoons garlic cloves, chopped fine
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon tarragon
• 1 cup italian seasoned breadcrumbs
• salt & pepper

Recipe

• 1 saute bacon until crisp and drain well on paper towels until cool, reserving two tablespoons of bacon fat.
• 2 saute chopped mushrooms and garlic in bacon fat on medium heat being careful not to burn the garlic about 5 minutes.
• 3 add chopped spinach and saute until water is absorbed.
• 4 reduce heat to low and add cream cheese, romano, crushed bacon, mayonnaise and tarragon, let mixture cool.
• 5 brush portabella caps with balsamic vinegar and then olive oil, salt and pepper, grill over medium heat 4 minutes on each side.
• 6 spread with spinach mixture evenly over the mushroom caps and sprinkle lightly with italian breadcrumbs. put in baking dish and bake 15 minutes at 375.