Tuscan Balsamic Marinated Portobellos with Leek, Spinach & Bacon Stuffing
Savory, satisfying, and perfect for sharing with friends.
Tuscan Balsamic Marinated Portobellos with Leek, Spinach & Bacon Stuffing
4
15 minutes
20 minutes
Vegetables
Ingredients
blank
1/4 cup Fustini’s Tuscan Herb Olive Oil
2 tbsp Fustini’s 18 Year Traditional Balsamic
1 tsp sea salt
1/2 tsp cracked black pepper
blank
4 large portobello mushroom caps, stems removed
1 tbsp Fustini’s Garlic Olive Oil (optional)
1 cup chopped leek (white + light green parts only)
2 cups fresh spinach, chopped
4 slices cooked bacon, crumbled
1/4 cup grated cheese (fontina, mozzarella, or goat cheese all work)
Salt and pepper, to taste
Green onions and fresh herbs (optional garnish)
Directions
Whisk the marinade: Combine Tuscan Herb Olive Oil, 18 Year Balsamic, salt, and pepper in a bowl.
Marinate mushrooms: Brush mushroom caps generously with the mixture and let sit for 10–15 minutes.
blank
In a skillet, warm Garlic Olive Oil (or a drizzle of Tuscan Herb) over medium heat.
Sauté leeks until soft, about 5 minutes.
Add spinach and cook until wilted. Remove from heat, stir in bacon and cheese, and season to taste.
blank
Grill caps gill-side down for 3–4 minutes, then flip.
Spoon stuffing into each cap and grill another 4–5 minutes, until tender and lightly charred.
Serve: Drizzle with leftover marinade and garnish with herbs if desired.
Leave a comment