Ingredients

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

Directions

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.