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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Delicious as a side dish! Very easy! I usually omit the cherry tomatoes for personal taste. Sun-dried would probably work well too, haven't tried that yet. Enjoy! Ingredients:
4 large fresh portabella mushrooms |
2 tablespoons prepared italian vinaigrette dressing, divided |
1 1/4 teaspoons kosher salt, divided |
1 cup cornbread stuffing mix |
2/3 cup hot water |
1/3 cup finely chopped onion |
1/2 teaspoon garlic powder |
1 (12 ounce) package frozen spinach souffle, thawed according to package |
1/4 cup shredded swiss cheese |
cherry tomatoes, halved |
Directions:
1. Remove gills from mushrooms with tip of small spoon; remove stems.
2. With a pastry brush, gently coat mushroom cavities and tops with 1 tablespoon vinaigrette; sprinkle with 1 teaspoon salt.
3. Arrange mushrooms, stem sides up, on lightly greased baking pan. Cover and refrigerate 15 minutes.
4. Combine cornbread stuffing with water; stir to moisten.
5. In skillet, saute onion in 1 tablespoon vinaigrette over moderately high heat until onion is softened. Season with remaining 1/4 teaspoon salt and garlic powder.
6. Remove skillet from heat; stir in stuffing mixture and spinach souffle until thoroughly combined. Fill mushrooms evenly with spinach/cornbread stuffing mixture.
7. Top with cheese and cherry tomatoes.
8. Bake at 350°F for 15 to 20 minutes or until spinach is puffed and cooked through and cheese is bubbly.
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