Spinach And Artichoke Stuffed Portabellas

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• 2 teaspoons extra virgin olive oil
• 5 medium portabella mushroom caps
• salt & freshly ground black pepper
• 2 tablespoons balsamic vinegar
• 1 tablespoon extra virgin olive oil
• 3 garlic cloves, chopped
• 1 small yellow onion, chopped
• 1 lb fresh spinach, coarsely chopped
• 1 (15 ounce) can water-packed artichoke hearts, drained well on paper towels
• salt & freshly ground black pepper
• 4 -6 sprigs fresh thyme, chopped, about 2 tablespoons
• 3 slices italian bread, toasted and chopped into small cubes
• 1/2 cup canned chicken stock or 1/2 cup vegetable stock
• 1/4 cup grated parmigiano-reggiano cheese

Recipe

• 1 preheat oven to 375 degrees f.
• 2 heat a large nonstick skillet over medium high heat.
• 3 add about 2 teaspoons of oil and the portobello caps.
• 4 season caps with salt and pepper, to taste, and cook 3 minutes on each side.
• 5 add balsamic vinegar to the pan and allow the vinegar to cook away as it coats the caps.
• 6 transfer balsamic glazed caps to a cookie sheet.
• 7 return pan to the stove and add oil, garlic and onion.
• 8 saute onions and garlic 3 minutes, add spinach to the pan and let it wilt.
• 9 coarsely chop artichoke hearts in the food processor and add to the spinach.
• 10 season veggies with salt and pepper and thyme.
• 11 add chopped toast and dampen stuffing with chicken or vegetable stock.
• 12 combine stuffing and sprinkle in a little grated cheese.
• 13 top each mushroom with 1/5 of the filling.
• 14 set mushrooms in oven for 5 minutes to set the filling.
• 15 cut each mushroom into 4 pieces and transfer to a serving dish.
• 16 enjoy!