Savory Stuffed Portobellos

• 4 fresh portabello mushrooms, stems and dark gills removed
• 2 tbsp. extra virgin olive oil
• 2 tbsp. red wine vinegar
• 2 tsp. Worcestershire sauce
• 2 tsp. soy sauce
• 4 slices bacon, cooked crisp and crumbled
• 2 tbsp. bacon drippings
• butter
• 4 cups chopped fresh baby spinach leaves
• 4 cloves garlic, minced
• 4 oz. soft fresh goat cheese
• chevre cheese

1. Preheat oven to 400F.
2. Mix together olive oil, vinegar, worcestershire, and soy.
3. Place mushrooms on a parchment lined baking sheet, bottom sides up, and drizzle with seasoning sauce.
4. Cook spinach, and garlic in 1-2 tbsp.
5. bacon drippings or olive oil just until spinach wilts.
6. Place spinach mixture over mushroom caps.
7. Dot with soft goat cheese and crumbled bacon.
8. Bake for 20-25 minutes or until mushrooms are tender and cooked through.

fresh portabello mushrooms, extra virgin olive oil, red wine vinegar, worcestershire sauce, soy sauce, bacon, bacon drippings, butter, baby spinach, garlic, goat cheese, chevre cheese

Taken from www.foodgeeks.com/recipes/19142 (may not work)