Morton Salt

Preparations:
Remove gills from mushrooms with tip of small spoon; remove stems. With a pastry brush, gently coat mushroom cavities and tops with 1 tablespoon vinaigrette; sprinkle with 1 teaspoon Morton^® Kosher Salt. Arrange mushrooms, stem sides up, on lightly greased baking pan. Cover and refrigerate 15 minutes. Combine cornbread stuffing with water; stir to moisten. In skillet, sauté onion in 1 tablespoon vinaigrette over moderately high heat until onion is softened. Season with remaining 1/4 teaspoon Morton^® Kosher Salt and garlic powder. Remove skillet from heat; stir in stuffing mixture and spinach soufflé until thoroughly combined. Fill mushrooms evenly with spinach/cornbread stuffing mixture. Top with cheese and cherry tomatoes.

Cooking:
Bake at 350° F. for 15 to 20 minutes or until spinach is puffed and cooked through and cheese is bubbly.

4 large fresh portobello mushrooms (about 1 pound)
2 tablespoons prepared Italian-style vinaigrette, divided
1-1/4 teaspoons Morton^® Coarse Kosher Salt, divided
1 cup cornbread stuffing mix
2/3 cup hot water
1/3 cup finely chopped onion, about 1 medium
1/2 teaspoon garlic powder
1 package (12 ounces) frozen spinach soufflé, thawed according to package directions
1/4 cup shredded Swiss cheese
Cherry tomatoes, halved