Ingredients
| For the Topping | |
|---|---|
| ½ | cup panko breadcrumbs |
| ½ | cup shredded parmesan cheese |
| ½ | teaspoon dried thyme |
| 2 | teaspoons olive oil |
| Salt and pepper, to taste |
| For the Mushroom Caps | |
|---|---|
| 1 | (8 ounce) package cream cheese, softened |
| 3 | tablespoons mayonnaise |
| 1 | teaspoon thyme |
| ¼ | teaspoon red pepper flakes |
| 12 | ounces frozen spinach, thawed and squeezed dry |
| Salt & pepper, to taste | |
| 1 | (12-ounce) package HORMEL® BLACK LABEL® Original Bacon, crisply cooked and crumbled, divided |
| 5 | large portabella mushroom caps, stems and gills removed |
| Olive oil |
Directions
For the For the Topping
In small bowl, combine breadcrumbs, parmesan, thyme, olive oil, salt and pepper. Set aside.
For the For the Mushroom Caps
In medium bowl, stir together cream cheese, mayonnaise, thyme, red pepper flakes, salt and pepper. Mix until well combined. Stir in spinach and 1/2 cup bacon pieces.
Prepare grill for medium heat. Drizzle mushroom caps with olive oil. Place mushroom caps upside down on grill. Grill 5 minutes or until slightly charred on edges. Remove from grill.
Fill mushroom caps with spinach mixture, dividing evenly. Top with breadcrumb mixture and remaining bacon, dividing evenly.
Place fill mushrooms back on grill. Cover and cook 8 to 10 minutes or until filling is hot and breadcrumbs are golden brown.
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