Portobello Mushrooms Stuffed with Spinach and Dried Tomatoes Serving Size - 4 Prepared By - Janine & Terry Recipe Rating
			4 large Portabello Mushrooms, 5-6 inches in diameter 1/4 C Fine, Soft Bread Crumbs Filling: 10 oz Baby Spinach Leaves, rinsed Extra Virgin Olive Oil 1/2 C Yellow Onion, finely chopped 2 tsp Garlic, finely chopped 1 C Ripe Tomatoes, finely diced 1/4 C Oil Packed Sun Dried Tomaotes, thinly sliced 1/4 C Pitted Kalamata Olives, finely chopped Kosher Salt Pepper
			To make the Filling: In a large saucepan over high heat, cook the spinach just until wilted, 1-2 minutes, stirring frequently. Transfer the spinach to a sieve and drain until cooled. Squeeze out the remaining liquid with your hands, and then roughly chop the spinach. You should have about 1 Cup. Wipe out saucepan and warm 2 Tb olive oil over medium heat,. Add onions and cook until golden, about 5 mins., stirring occasionally. Add the garlic and cook for 30 seconds. Add the diced tomatoes and cook for 1 min, stirring occasionally. Add the spinach, sun dried tomatoes, olives, ½ tsp salt and ¼ tsp pepper. Cook until l all the moisture has evaporated, 1-2 mins, stirring occasionally. Remove the pan from heat. Remove and discard the mushroom stems. With a teaspoon carefully scrap out the black gills from the mushroom caps and discard. Generously brush each cap with Olive Oil and season with ¼ tsp salt. Grill, smooth side up, over Direct medium heat until well marked, about 5 mins. Transfer to a work surface, smooth sides down. Spoon a thin layer of the filling onto the mushrooms, spreading it evenly to the edges. In a small bowl toss the bread crumbs with 1 Tb of oil, salt and pepper to taste. Sprinkle each stuffed mushroom evenly with a thin layer of bread crumbs. Grill the mushrooms, smooth side down over Direct Medium heat until the crumbs are brown and the mushrooms are tender, 5-10 mins. Serve warm.