What you Need:
6 Med-Large Portobello mushrooms, 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 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 Giardini
era. (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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