Stuffed Portabella Mushroom (Print Me)
Yield: 2 large stuffed mushrooms
2 very large portabella mushroom caps, or several smaller caps
4 cups fresh spinach leaves
1 clove garlic, minced
1/2 cup sun dried tomatoes, chopped
1/2 cup chopped bacon (a little more then 1/2 a pound cooked)
1/2 cup feta cheese
Salt & Pepper
Preheat your oven to 350º. Clean and stem mushroom caps and par-cook for about 15 minutes until softened (for smaller caps reduce to about 7 minutes). When caps are softened remove from oven and set aside.
In a large pan over medium high, heat some of the left over bacon grease (or olive oil) and quickly sauté the spinach leaves and minced garlic for a minute or so just until leaves are wilted and garlic is fragrant.
In a medium bowl mix the sun dried tomatoes, bacon and spinach to combine. Season with salt and pepper then add feta and lightly mix to incorporate. Place mixture into mushroom caps and put back into the oven for about 15 minutes (7 for smaller) until heated through.
Remove from oven, drizzle with balsamic glaze and serve immediately.
*To make balsamic glaze reduce balsamic vinegar for 15-25 minutes until it is syrupy and coats a spoon. The vinegar will reduce by about 2/3 so start with more then you think you will need.
Source: Brooke's Original Recipe