Favorite Stuffed Portobellos With Spinach and Artichokes

This is a favorite in my house!! I love to serve this with creamy polenta and a green salad. This would also be really good with some warm marinara sauce. Truly delicious,hearty, and surprisingly luxurious. Another note, regarding the calorie count of this dish, it is actually quite a bit lower since the mushrooms only absorb a fraction of the oil in the marinade as you will see after you marinate them. This recipe calorie count would only be correct if all of the oil in the marinade is consumed.

• Ready In: 45 mins
• Serves: 6

Ingredients

• Marinated mushrooms

• 3⁄4 cup olive oil
• 2  tablespoons Worcestershire sauce
• 1⁄2 cup  balsamic vinegar
• 1⁄3 cup reduced sodium soy sauce
• 2  garlic cloves, pressed
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon black pepper
• 1  teaspoon thyme
• 6  large portabella mushrooms

• Filling

• 1 (16 ounce) package frozen spinach
• 1 (15 ounce) can artichokes
• 2  tablespoons olive oil
• 2  shallots, chopped finely
• 3  garlic cloves, pressed
• 1⁄4 cup parmesan cheese, plus
• 6  tablespoons  finely grated parmesan cheese
• 1⁄4-1⁄2 cup  unseasoned  dry breadcrumbs
• 1  cup low-fat ricotta cheese
• 1  cup lowfat mozzarella cheese
• 1  teaspoon Worcestershire sauce
•  salt and pepper

Directions

1. For marinated mushrooms:
2. Whisk first 6 ingredients in medium bowl for marinade. Stir in thyme. Drain and rinse artichokes. Arrange mushrooms, gill side up (I scrape gills off), in 15x10x2-inch glass baking dish. Pour marinade over mushrooms and marinate 30 minutes, turning to coat occasionally or place marinade and mushrooms in a large plastic bag and shake well occasionaly .
3. For filling:
4. Cook spinach according to package directions. Drain; cool. Using hands, squeeze excess water from spinach. Place in small bowl.
5. Heat oil in heavy large skillet over high heat. Add shallot; sauté until beginning to brown, stirring often, about 3 minutes. Add garlic and stir 30 seconds. Add chopped artichokes, sprinkle with salt and pepper.
6. Add spinach, 1/4 cup Parmesan, and breadcrumbs to artichoke mixture; toss to distribute evenly. Add the rest of the cheeses (except for reserve 6 tablespoons parmesan to sprinklle on top) cheese and toss gently to distribute evenly. Season filling to taste with 1 teaspoon worchestershire, salt and pepper. DO AHEAD: Can be made 2 hours ahead. Cover filling and let stand at room temperature.
7. Preheat oven to 400°F Transfer marinated mushrooms, with some marinade still clinging, to rimmed baking sheet, gill side down. Roast until beginning to soften, about 15 minutes. Turn mushrooms over. Divide filling among mushrooms. Sprinkle remaining 6 tablespoons Parmesan cheese over and bake until heated through and cheese begins to brown, about 15-20 minutes.