Spinach Stuffed Portabella

Name: Spinach Stuffed Portabella
Ingredients: 6 portabella mushroom caps; 8 button mushrooms, chopped fine; 1 (10 ounce) box frozen chopped spinach; 8 ounces cream cheese; 13 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

13 ingredients

7 steps

Ingredients

6 portabella mushroom caps
8 button mushrooms, chopped fine
1 (10 ounce) box frozen chopped spinach
8 ounces cream cheese
13 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

Directions

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.
7

Put in baking dish and bake 15 minutes at 375.