Bacon and Spinach Stuffed Portobello Mushrooms

October 7, 2012

Bacon and Spinach Stuffed Portobello Mushrooms

Ingredients:  2  Portobello Mushrooms, cleaned and gills removed
                   2  Slices of thick Bacon, cut into 1/2 inch pieces
                   3  cups of fresh baby Spinach
                   2 cloves of Garlic, minced
                   1/2 cup of fresh Bread Crumbs
                   Salt and Pepper to taste
                   1 TBSP of Olive Oil

Procedure:   1.    Preheat oven to 400 F.
                    2.    Over medium heat with a little oil, place mushroom sound side down and cook for a
                           minute.                  
                    3.    Remove and Place mushroom in a oiled baking sheet.
                    4.    Saute bacon until golden brown and crispy, set aside.
                    5.    With the bacon drippings, saute garlic and cook for a minute, add spinach,  cover
                            for spinach to wilt.
                    6.    Turn off fire, add breadcrumbs and bacon, season with salt and pepper, mix well.
                    7.    Divide the mixture, fill mushrooms and bake for about 20 minutes or until golden
                           and crispy on top.  Serve immediately.