I love a beautiful, light dish that’s full of flavor - especially this time of year! We fully prep giant portobello mushrooms and stuff them with a blend of cream cheese, sautéed fresh spinach, chopped bacon, tomatoes, garlic, herbs from our garden, and shredded mozzarella with panko breadcrumbs and topped with Parmesan.

Pairs beautifully with this week’s Classic House Salad and Melting Potatoes under our “Sides” menu!

Ready to Bake; Can be Vegetarian (no bacon); Can be Gluten-Free (GF breadcrumbs).

48 Oz. Baking Dish (2 giant portobellos)