Shelly's Recipe

SWEET AND SOUR SPINACH-STUFFED PORTOBELLOS

Category: Stuffed Mushrooms

4 medium-sized Portobello mushroom caps
2 tbsp olive oil, divided
16 oz pkg frozen chopped spinach, thawed and squeezed dry
1/4 cup chopped onion
4 strips bacon, cooked and crumbled
2 tsp sugar
1 tsp apple cider vinegar
1/4 cup light cream or half-and-half
Salt and freshly ground pepper
4 thin slices Havarti cheese

Preheat the oven to 375. Clean the Portobello caps and carefully remove the stems and gills. Place caps on a baking sheet, brush with 1 tbsp of the olive oil and sprinkle with salt and pepper. Bake for 8 minutes, turning once. Remove from oven and blot any excess liquid from the mushrooms. Set aside.

Heat the remaining tbsp of olive oil in the skillet and add the chopped onion. Sauté until the onion softens and becomes translucent, 2 to 3 minutes. Add the sugar, vinegar, and bacon to the onions and cook until the sugar dissolves - about 1 minute. Add the spinach and half-and-half. Stir to combine with the onion mixture, season to taste with salt and pepper and continue cooking for 2 to 3 minutes, or until the mixture is heated through.

Divide the spinach mixture evenly among the mushroom caps. Top each with a slice of cheese and return to the oven for about 6 to 8 minutes, or until the cheese is melted and the mushrooms are heated through. Serves 4