Portabellas Florentine

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 4 large fresh portabella mushrooms
• 2 tablespoons prepared italian vinaigrette dressing, divided
• 1 1/4 teaspoons kosher salt, divided
• 1 cup cornbread stuffing mix
• 2/3 cup hot water
• 1/3 cup finely chopped onion
• 1/2 teaspoon garlic powder
• 1 (12 ounce) package frozen spinach souffle, thawed according to package
• 1/4 cup shredded swiss cheese
• cherry tomatoes, halved

Recipe

• 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. cover and refrigerate 15 minutes.
• 4 combine cornbread stuffing with water; stir to moisten.
• 5 in skillet, saute onion in 1 tablespoon vinaigrette over moderately high heat until onion is softened. season with remaining 1/4 teaspoon salt and garlic powder.
• 6 remove skillet from heat; stir in stuffing mixture and spinach souffle until thoroughly combined. fill mushrooms evenly with spinach/cornbread stuffing mixture.
• 7 top with cheese and cherry tomatoes.
• 8 bake at 350°f for 15 to 20 minutes or until spinach is puffed and cooked through and cheese is bubbly.