Ingredients
4 very large portabella caps
3tbs olive oil
2 cups shredded Irish Porter cheese
2 fully cooked grilled chicken breasts (sliced)
6 slices of bacon (chopped)
1 compari tomato
1 tsp nature seasoning
2 tbs italian dipping spice
1 tsp Lawrey's Garlic Salt
1/4 cup italian bread crumbs
3 tbs shredded cheddar
Preheat oven to 400. Take 2 Tbs olive oil and coat bottom of large pan (do not want to crowd the goodness:). Gently coat each mushroom by turning over onto pan. Make sure the mushrooms are top down with ribs facing up.
Sprinkle italian dipping spice and nature seasoning over mushrooms. Add Irish Porter cheese to each cap making sure it is evenly distributed.
Line each mushroom with an even amount of chicken.
Sprinkle with remaining olive oil.
Sprinkle lightly with bread crumbs.
Place small bunches of bacon in the center of each mushroom. On top of bacon place even smaller amounts of shredded cheddar. Top with thin slice of tomato. Sprinkle tomato with dash of breadcrumbs. Cook for 20min.
