Spinach & Artichoke Stuffed Portobellos

• Meat

  • 2 slices Bacon, thick cut

• Produce

  • 1 12-ounce jar Artichokes
  • 12 Baby portobello mushrooms
  • 4 Garlic cloves
  • 1 Shallot
  • 1 6-ounce bag Spinach, fresh

• Baking & Spices

  • 1/4 tsp Pepper
  • 1/4 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Bread & Baked Goods

  • 1/2 cup Panko breadcrumbs

• Dairy

  • 2 tbsp Butter, unsalted
  • 1/2 cup Mascarpone cheese
  • 2 tbsp Parmesan cheese
  • 6 oz White cheddar cheese

Found on thrillist.com

Description

Directions

• Preheat grill to 400°F, using indirect heat. Add 2 tablespoons of butter to a small saucepan, melting on low-to-medium heat. Add minced garlic, cook for 30 seconds until fragrant, and add the breadcrumbs. Stir roughly for 1-2 minutes or until the mixture is well-incorporated and slightly golden. Remove from heat and set aside. Heat a large skillet over medium heat, and add bacon slices. Stir often and cook until the fat is adequately rendered and the bacon is evenly crispy. Remove bacon with a slotted spoon, and let it rest on a paper towel to blot the oil out. In the same skillet, combine onion, garlic, salt, and pepper, and cook for 2 minutes. Add the spinach and artichokes, stirring occasionally. Cook for 5-6 minutes, or until spinach is fully wilted. Reduce heat to low and add mascarpone cheese. Stir until melted, and add bacon, 4 ounces of cheddar cheese, and all of the grated Parmesan. Continue stirring until the mixture is uniform, and remove from heat. Place the mushrooms cap-side up on a baking sheet, brush with olive oil, and follow with 2-3 liberal pinches of salt. Flip each mushroom stem-side up, and stuff each one with an equal amount of the spinach sauce. Top with the remaining 2 ounces of grated cheddar, and finish with the garlic butter breadcrumbs.  Place the mushrooms on the grill, cover, and cook with indirect heat for approximately 20-25 minutes, until the cheese is bubbly and golden. Serve immediately.