Stuffed Portobellos

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 6

Ingredients:

6 portobello mushroom caps

2 teaspoon(s) olive oil

salt & freshly ground pepper

2 tablespoon(s) balsamic vinegar

1 tablespoon(s) olive oil, one turn of the pan

3 clove(s) garlic, chopped

1 medium onion, chopped

1 pound(s) fresh spinach, coarsely chopped

15 ounce(s) can artichoke hearts in water, drained & coarsely chopped

salt & freshly ground pepper

6 sprig(s) fresh thyme, chopped, about 2 tablespoons

3 slice(s) italian bread, toasted and petitely cubed

1/2 cup(s) chicken or vegetable stock

1 cup(s) grated parmigiano-reggiano

Directions:

1. Preheat oven to 375*. Heat a large non-stick skillet over medium high heat. Add a drizzle of oil and the portobello caps. Season caps with salt and pepper to taste and cook 3 minutes on each side. Add balsamic to the pan and allow the vinegar to cook away as it coats the caps. Transfer the caps to a baking dish. Return the pan to the stove and add oil, garlic and onion. Saute 3 minutes then add the spinach to the pan and let it wilt. Add the chopped artichoke hearts. Season with salt & pepper. Add thyme and 1/2 cup of the cheese. Add chopped toast and dampen with stock. Top each mushroom cap with a mound of stuffing using all of it evenly divided among the caps. Top each cap with the remaining cheese. Bake for 15 minutes or until hot. Can be made ahead and refrigerated but adjust baking time accordingly if caps are cold when going into the oven.

By RecipeOfHealth.com