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Categories:
vinegar olive oil bread crumbs Mozzarella cheese Parmesan cheese garlic green onion salt pepper Italian seasoning bacon yellow onion red bell pepper chicken
Viewed: 37 - Published at: 4 years agoIngredients
- 12 whole Portobello Mushroom Caps
- 7 Tablespoons Basalmic Vinegar, Divided
- 3 Tablespoons Olive Oil
- 4 cups Fresh Bread Crumbs
- 2- 1/2 cups Shredded Mozzarella Cheese
- 23 cups Shredded Parmesan Cheese
- 5 cloves Garlic, Chopped, Divided
- 1/4 cups Chopped Green Onion
- 18 teaspoons Salt
- 18 teaspoons Cracked Pepper
- 1/2 teaspoons Italian Seasoning
- 6 strips Bacon
- 13 cups Finely Chopped Yellow Onion
- 1/2 cups Finely Chopped Red Bell Pepper
- 3 cups Chopped, Packed Spinach
- 3 Tablespoons Chicken Stock
Method
- 1.
- Clean mushroom caps; removing gills and stems.
- Set in a glass baking dish and drizzle with 4 tablespoons of basalmic vinegar and olive oil.
- Set aside.
- 2.
- In a large bowl, gently mix breadcrumbs, cheeses, half the garlic, green onions, and seasonings.
- Set aside.
- 4.
- Chop bacon into small pieces and cook over medium-high heat until crispy.
- Remove bacon to a paper towel.
- 5.
- Add chopped onion, remaining garlic, and red bell pepper to the bacon drippings.
- Saute until onion is soft.
- 6.
- Add spinach to the saute pan and cook over medium heat until it wilts.
- 7.
- Add stock to the spinach mixture and cook until liquid is heated through.
- 8.
- Gently mix spinach mixture and bacon into breadcrumbs and cheese.
- 9.
- Drizzle the remaining balsamic vinegar over the stuffing; mix gently.
- 10.
- Gently pack slider tops with stuffing, about 1/4 cup each.
- 11.
- Grill sliders for 10-15 minutes over medium heat.
- 12.
- Remove sliders from the grill with a spatula.
- Let sit for 5 minutes before serving.
- Serve these with linguini tossed with warm chicken stock, olive oil, and grated lemon zest.
- And a glass of Chianti.
