Portobellos With Provolone Bacon And Spinach |
|
 |
Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 3 |
|
I was CRAVING stuffed mushrooms one night, scavenged through the fridge and came up with this one. Also wonderful done on the grill! If you have HUGE portobello's, you can cut them into wedges like a pizza before serving. Ingredients:
3 portobello mushrooms, cleaned, stems removed |
4 ounces fresh spinach (1/2 a bag) chopped |
3 slices thick-sliced bacon, chopped |
1/2 medium red onion, finely diced |
1/4 red bell pepper, finely diced |
2 cloves garlic, minced |
1/2 cup provolone cheese, finely diced |
hot shot, a hefty sprinkle |
shredded mozzarella cheese |
Directions:
1. In skillet, saute bacon until nearly crisp. Add onion, red pepper, garlic and saute until soft. Add spinach and Hot Shot and continue cooking until spinach is just wilted. Transfer to bowl and mix in provolone well.
2. Mound mixture into mushrooms, cover with shredded mozzarella, and bake at 450 until cheese is golden brown.
3. Can also do on grill!
|
|