Spinach Stuffed Portabella

• 6 portabella mushroom caps
• 8 button mushrooms, chopped fine
• 1 (10 ounce) box frozen chopped spinach
• 8 ounces cream cheese
• 13 cup romano cheese
• 6 slices bacon, cooked crisp and crushed fine
• 1 tablespoon mayonnaise
• 2 teaspoons garlic cloves, chopped fine
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon tarragon
• 1 cup Italian seasoned breadcrumbs
• salt & pepper

1. Saute bacon until crisp and drain well on paper towels until cool, reserving two tablespoons of bacon fat.
2. Saute chopped mushrooms and garlic in bacon fat on medium heat being careful not to burn the garlic about 5 minutes.
3. Add chopped spinach and saute until water is absorbed.
4. Reduce heat to low and add cream cheese, romano, crushed bacon, mayonnaise and tarragon, let mixture cool.
5. Brush Portabella caps with balsamic vinegar and then olive oil, salt and pepper, grill over medium heat 4 minutes on each side.
6. Spread with spinach mixture evenly over the mushroom caps and sprinkle lightly with Italian breadcrumbs.
7. Put in baking dish and bake 15 minutes at 375.

portabella mushroom caps, mushrooms, spinach, cream cheese, romano cheese, bacon, mayonnaise, garlic, olive oil, balsamic vinegar, tarragon, italian seasoned breadcrumbs, salt

Taken from www.food.com/recipe/spinach-stuffed-portabella-354231 (may not work)