2 large Portobello mushrooms
1 medium onion, thickly sliced
1 teaspoon olive oil
1/2 teaspoon sugar
Water as needed
2 hot red chili peppers – I used some red fingerlings, but the choice is yours. Try some red habaneros!
6 ounces goat cheese
2 ounces Manchego cheese, shredded
3 strips bacon (omit the bacon for a vegetarian version)
3 ounces spinach, chopped
2 cloves garlic, chopped
Salt and pepper to taste
Trim and wash the mushrooms and pat them dry. Set aside.
Heat a pan to medium heat and add onion with olive oil. Cook about 5 minutes to soften, then reduce heat and add sugar. Stir.
Add about a tablespoon of water to the pan and let the onions slow cook. SLOW, until they turn a deep, deep brown and caramelize. Add a little water here and there if needed so the onions do not dry out. This can take anywhere from 30-45 minutes, depending on the amount of onion. You can make these ahead of time to save overall time with this recipe.
Remove from heat and set into a mixing bowl to cool.
Lightly roast the chili peppers over direct flame until skins are charred. Remove from heat and cool. Remove the charred skin and chop. Add them to the mixing bowl.
To the mixing bowl, add goat cheese and manchego cheese. Mix well.
Heat a pan to medium heat and add bacon. Cook about 10 minutes, or until nice and crisp. Remove from heat and drain on paper towels.
To the pan, add the spinach and garlic. Saute until spinach is wilted, about 3 minutes. Remove and add to the mixing bowl.
Crumble the bacon and add it to the mixing bowl.
Add salt and pepper to taste.
Stir everything in the mixing bowl , then divide the mixture over each of the Portobello mushrooms.
Heat oven to 350 degrees and bake the mushrooms 15-20 minutes.
Remove from heat and cool slightly.