Spinach Artichoke & Mozzarella Warm Dip Stuffed Portobellos

2 tsp                 Kalamata Extra Virgin Olive Oil

5                      Medium Portobello caps

                        Salt and pepper

2 tbsp               5-year Balsamic Vinegar

1 jar                 Wildly Delicious Spinach & Artichoke with Mozzarella Warm Dip

1 cup                Freshly grated mozzarella

1. Preheat the oven to 375°F.

2. Heat a large non-stick skillet over medium heat.  Add the Kalamata Extra Virgin Olive Oil and the mushroom caps.  Cook 3 minutes on each side and season to taste with salt and pepper.

3. Add the 5-year Balsamic Vinegar to the pan and allow vinegar to coat the Portobellos.

4. Remove glazed Portobellos and place them on a cookie sheet.

5. Fill the mushroom caps with Spinach & Artichoke Warm Dip with Mozzarella.  Sprinkle the freshly grated grated mozzarella on top and bake in the oven for 5 minutes. 

6. Cut mushrooms into 4pieces each and transfer to a serving dish.

Recipe compliments of Wildly Delicious Fine Foods www.wildydelicious.com