Natale Stuffed Portobellos

• 14 cup extra virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 garlic clove, minced (1 tsp)
• 4 large portobello mushroom caps
• 2 tablespoons breadcrumbs (we used fresh)
• 1 tablespoon extra virgin olive oil
• 14 cup chopped onion
• 8 sun-dried tomatoes packed in oil, sliced
• 1 garlic clove, minced
• 12 cup light cream (or soy creamer)
• 10 ounces fresh spinach leaves (8 cups)
• 14 cup grated asiago cheese
• 4 ounces fresh mozzarella cheese, chopped

1. To make mushrooms: Preheat oven to 375F Whisk together oil, vinegar, and garlic in bowl.
2. Brush mushroom caps with oil mixture, and place on baking sheet.
3. Roast 30 minutes or until tender.
4. Drain on paper towel lined plate.
5. To make filling: Toast breadcrumbs on baking sheet 2 to 3 minutes, or until light brown.
6. Set aside.
7. Heat oil in skillet over medium heat.
8. Add onion, and saute 5 minutes, or until soft.
9. Add sun-dried tomatoes and garlic; saute 30 seconds.
10. Stir in cream and cook 2 minutes.
11. Add spinach, and cook 3-4 minutes, or until spinach is wilted.
12. Stir in cheeses, and cook 2 to 3 minutes.
13. Spoon filling into mushroom caps and top with toasted breadcrumbs.

extra virgin olive oil, balsamic vinegar, garlic, portobello mushroom, breadcrumbs, extra virgin olive oil, onion, tomatoes, garlic, light cream, fresh spinach leaves, asiago cheese, mozzarella cheese

Taken from www.food.com/recipe/natale-stuffed-portobellos-499497 (may not work)