Signature Stuffed Portabellas

• 8 large Portabella mushrooms
• 1/2 cup Basil Pesto
• 1/4 cup Thick Italian dressing
• 1 1/2 cup white wine
• 2 Tbsp Olive oil blend
• 1/2 cup mushroom stems
• 1/2 cup yellow onion
• 1 Tbsp. Roasted Garlic
• 1/2 cup Red bell pepper
• 1 1/2 cup frozen chopped spinach
• 1/4 cup Crystallized ginger
• 1/2 tsp Salt
• 1/2 tsp Black pepper
• 1/4 cup Dried chives
• 8 oz Cream cheese softened
• 1/4 cup Bread Crumbs
• 1/2 cup Chopped Toasted Hazelnuts
• 1/8 cup each toasted Hazelnuts and Parmesean Cheese

1. Clean Portabellas, removes stem and set aside to use later. Take a spoon and scrape the gills out. Discard the gills. Coat the mushroom cap with the mixture of the thick italian and pesto. Set into baking dish.
2. Prepare spinach stuffing mixture. Chop mushroom stems, onions, roasted garlic and red pepper.
3. Drain and squeeze out extra water from spinach, set aside.
4. Saute' in olive oil blend onions, roasted garlic, mushrooms for about 5 minutes. Add 1/2 cup of white wine and reduce by half. Add red pepper, spinach, salt, pepper and chives. Cook about 4 minutes. Remove from heat and add cream cheese and hazelnuts, stir until all ingredients are combined.
5. Scoop about a 1/3 cup of vegetable cream cheeses mixture into each mushroom cap. Garnish with reamining hazelnuts and parmesean cheese.
6. Pour reamining white wine into bottom of the pan. Cover with foil and bake at 350 for 20 minutes.

portabella mushrooms, basil pesto, italian dressing, white wine, olive oil blend, mushroom stems, yellow onion, garlic, red bell pepper, spinach, ginger, salt, black pepper, chives, cream cheese, bread crumbs, hazelnuts, parmesean cheese

Taken from www.epicurious.com/recipes/member/views/signature-stuffed-portabellas-1202745 (may not work)