Morton® Salt - when it rains it pours®

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Portobellos Florentine
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Ingredients 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

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