• 6 Med-Large Portobello mushrooms with the stems cut off
  • 1 28oz Can Marconi Crushed Tomatoes
  • 1 1/2 Cups Marconi Italian Bread Crumbs
  • 1 Cup Spinach
  • 1/4 cup Asiago cheese (shredded)
  • 1/4 cup Mozzarella cheese (shredded)
  • 1 Yellow Onion diced fine
  • 1 Jar Marconi Giardiniera 

What to Do:

Preheat Grill to Med-High Heat.

Strain the Marconi Tomatoes and add to a large mixing bowl along with the Spinach, Onions, and Bread Crumbs.  Mix delicately.  Scoop out excess Gills from Mushrooms and use a pastry brush to apply Giardiniera oil to the underside of each.  Add a moderate amount of veggie mixture to each Mushroom, around 2-3 Tablespoons.

Combine the two cheeses together in a separate bowl.  Top each Mushroom with a healthy amount of Cheese.  Finally, cap each mushroom off with a nice dollop of Giardiniera.  (Heat level is your choice)

Grill each mushroom around 15 minutes or until contents have all melted together nicely.

Enjoy on sandwich or plain over a bed of greens.

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