Grilled Spinach and Cheese Stuffed Portobello Caps

Grilled Spinach and Cheese Stuffed Portobello Caps

Servings: 4

Heart Smart Lactose Intolerant Allergen Friendly
Recipe Directions
Nutrition Information

Ingredients

10 ounces baby spinach

1/4 cup water

6 slices bacon, cooked and crumbled

1 lemon, zested

6 GO VEGGIE Lactose & Soy Free White Cheddar Deli Slices

1 1/2 cups unseasoned bread crumbs

crushed red pepper flakes, to taste

4 large portobello caps, gills removed

hot sauce, for serving

Instructions

Add the spinach and water to a large pan set over medium heat. Cook 3-4 minutes, or until the spinach is wilted. Stir in the bacon and lemon zest.

Add the cheese and cook, stirring constantly, until melted. Stir in the bread crumbs and season to taste with red pepper flakes.

Stuff the filling into the portobello caps. Grill over high heat 4-5 minutes, or until the mushrooms are cooked through.

Serve with hot sauce, to taste.