Spinach Stuffed Mushrooms

Ingredients

4 Large Portobello Mushroom caps, stems & grills removed
1 tbsp. Olive Oil
1 (12oz.) Frozen Spinach Souffle, thawed
1/2 Cup Grated Parmesan Cheese, divided
1/4 Cup plus 1/4 tbsp. Breadcrumbs, divided
1 Tbsp. Tampico's Sweet Basil, dried
2 Tbsp. Tampico's Paprika
 

Serves

Serves 4

Instructions

1. Coat grill rack with nonstick cookingspray. Preheat grill to medium (300 F to 350 F). Clean mushrooms; discard stem and grills. Brush tops with oil. Turn over and brush with remaining oil.
2. Place portobellos, stem side down, on grill rack; grill 5 minutes. Transfer to baking sheet, stem side up.
3. In a medium bowl combine spinach souffle, 1/4 cup of Parmesan cheese, 1/4 cup of breadcrumbs, sweet basil and salt & pepper to taste.
4. Divide spinach mixture evenly into portobellos. Top remaining 1/4 cup of cheese, 1 tbsp. breadcrumbs and paprika.
5. Return portobellos to grill; grill, covered, 5 minutes or until cheese melts.

Side and Pasta Dishes