Portabellas Florentine

• 4 large fresh portabella mushrooms
• 2 tablespoons prepared Italian vinaigrette dressing, divided
• 1 14 teaspoons kosher salt, divided
• 1 cup cornbread stuffing mix
• 23 cup hot water
• 13 cup finely chopped onion
• 12 teaspoon garlic powder
• 1 (12 ounce) packagefrozen spinach souffle, thawed according to package
• 14 cup shredded swiss cheese
• cherry tomatoes, halved

1. Remove gills from mushrooms with tip of small spoon; remove stems.
2. With a pastry brush, gently coat mushroom cavities and tops with 1 tablespoon vinaigrette; sprinkle with 1 teaspoon salt.
3. Arrange mushrooms, stem sides up, on lightly greased baking pan.
4. Cover and refrigerate 15 minutes.
5. Combine cornbread stuffing with water; stir to moisten.
6. In skillet, saute onion in 1 tablespoon vinaigrette over moderately high heat until onion is softened.
7. Season with remaining 1/4 teaspoon salt and garlic powder.
8. Remove skillet from heat; stir in stuffing mixture and spinach souffle until thoroughly combined.
9. Fill mushrooms evenly with spinach/cornbread stuffing mixture.
10. Top with cheese and cherry tomatoes.
11. Bake at 350F for 15 to 20 minutes or until spinach is puffed and cooked through and cheese is bubbly.

fresh portabella mushrooms, kosher salt, cornbread stuffing mix, water, onion, garlic, packagefrozen spinach souffle, swiss cheese, cherry tomatoes

Taken from www.food.com/recipe/portabellas-florentine-189351 (may not work)