Stuffed Portobello Caps

• 1 packages 8 oz spinach defrosted
• 1/4 cup bread cruumbs
• 1/4 cup panko
• 1/2 cup shredded cheese - any
• 1/2 lb ground/diced sausage
• 3/4 cup vinagrette or italian dressing
• 2 large potobello caps
• 1/4 cup onion - finely diced
• 1 season salt & pepper to taste
• 1/2 tbsp minced garlic
• 1/2 tbsp lemon juice

1. preheat oven 350
2. Brown sausage.
3. while sausage is cooking destem and clean portobello caps
4. lightly brush Portobello caps with vinegarete/Italian dressings
5. bake for 5 minutes
6. while prebaking caps mix remaining ingredients completely.
7. remove caps and completely cover with mix in heaping mound.
8. drizzle with vinergaret/dressing
9. bake for 25 minutes.
10. let sit for 5 minutes before serving

bread cruumbs, panko, shredded cheese, ground, vinagrette, caps, onion, salt, garlic, lemon juice

Taken from cookpad.com/us/recipes/338100-stuffed-portobello-caps (may not work)