SAVORY STUFFED PORTOBELLOS

Steps:

• Gather ingredients. Preheat oven to 350`F.
• Chop or snip tomatoes and olives; shred/grate cheese.
• Line a rimmed baking sheet with parchment paper or lightly spray a large baking dish (or 2 medium baking dishes) with cooking spray.
• Wipe mushrooms clean with a damp paper towel (you may rinse very briefly under running water if absolutely necessary; immediately drying thoroughly.)
• Remove stems of mushrooms; chop stems and reserve.
• Use a spoon to scrape the dark gills from the mushrooms; discard gills.
• Place mushroom caps in prepared baking dish/pan.
• Finely chop, or press, garlic. Set aside.
• Pour 2 cups seasoned croutons into a zipper bag; seal bag. Smash croutons with the smooth side of a meat mallet or with a rolling pin. Set aside.
• In a skillet, over medium/medium-high heat, saute chopped mushroom stems and chopped/pressed garlic in olive oil and butter, about 1 to 1 1/2 minutes, stirring constantly to avoid burning garlic. Remove from heat.
• To the sauteed stems and garlic in skillet, add smashed croutons, chopped sun-dried tomatoes, kalamata olives, bacon bits, black pepper, if desired and asiago or parmesan cheese; stir to combine well.
• Spoon mixture into mushroom caps, pressing mixture lightly, to fill well and evenly.
• Bake at 350`F for 25 minutes (total baking time will be about 30 to 32 minutes.)
• Remove from oven and place mozzarella slices on each mushroom. Sprinkle each with 1/8 cup shredded Italian cheese blend.
• Bake for additional 5 to 7 minutes, until cheeses are melted.
• While cheeses are melting, prepare plate(s) with garnish of baby lettuce leaves, if desired. Plate, sprinkle with chives, if desired, and present.