Grilled Portobello Sliders

1. Clean mushroom caps; removing gills and stems. Set in a glass baking dish and drizzle with 4 tablespoons of basalmic vinegar and olive oil. Set aside.
2. In a large bowl, gently mix breadcrumbs, cheeses, half the garlic, green onions, and seasonings. Set aside.
4. Chop bacon into small pieces and cook over medium-high heat until crispy. Remove bacon to a paper towel.
5. Add chopped onion, remaining garlic, and red bell pepper to the bacon drippings. Saute until onion is soft.
6. Add spinach to the saute pan and cook over medium heat until it wilts.
7. Add stock to the spinach mixture and cook until liquid is heated through.
8. Gently mix spinach mixture and bacon into breadcrumbs and cheese.
9. Drizzle the remaining balsamic vinegar over the stuffing; mix gently.
10. Gently pack slider tops with stuffing, about 1/4 cup each.
11. Grill sliders for 10-15 minutes over medium heat.
12. Remove sliders from the grill with a spatula. Let sit for 5 minutes before serving.

Serve these with linguini tossed with warm chicken stock, olive oil, and grated lemon zest. And a glass of Chianti.