Spinach and Artichoke Stuffed Portabellas

With these ingredients, how can you go wrong? Love it!

• Ready In: 25 mins
• Yields: 20 pieces of stuffed portabella

Ingredients

• Portobellos

• 2  teaspoons extra virgin olive oil
• 5  medium portabella mushroom caps
•  salt & freshly ground black pepper
• 2  tablespoons  balsamic vinegar

• Stuffing

• 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

Directions

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!