Stuffed Portabello Mushrooms
This is delicious served with Husch 2016 'Special Reserve' Chardonnay.
4 portabella mushrooms
2 TBS butter
2 TBS olive oil
1- 10oz pkg. frozen spinach, thawed and squeezed dry
2 slices bacon, coarsely chopped
1 small onion, finely chopped
1 clove garlic, minced
2 TBS chopped fresh parsley
1/4 cup bread crumbs
2 TBS butter, melted
2 TBS grated Parmesan cheese
Remove the stems from the mushrooms and coarsely chop. Set aside.
In a large skillet, heat 1TB each butter and olive oil. Brown two of the mushroom caps, tops and bottoms. Season with salt and pepper. Transfer to a baking sheet and repeat with the other two mushroom caps.
Discard any fat remaining in the skillet. Brown the bacon over medium heat. Once fully cooked, transfer to a bowl with the spinach. Add the onions to the pan and cook until translucent. Add the chopped mushroom stems. Continue cooking until the mushrooms have given off their water and this has evaporated off. Add the chopped garlic and cook 30 seconds longer then transfer to the bowl with the spinach. Allow this mixture to cool thoroughly before continuing. Lastly add the parsley, egg and 1/4 C breadcrumbs. Season with salt and pepper. Mix well. Mound the filling on the stem side of the mushroom caps.
Mix the 1/4 C bread crumbs, melted butter and cheese. Sprinkle over the stuffed mushrooms. (The recipe can be prepared up to this point in advance and refrigerated, covered.) Bake the mushrooms in a preheated 350 F oven until browned on top, about 40 minutes. Serve as a side dish alongside grilled or roasted meat or as a light entree. Makes four.