• 2 teaspoons olive oil, a drizzle
  • 5 medium Portobello mushroom caps (you can use a 6oz package of the baby ones)
  • salt and black pepper
  • 2 tablespoons balsamic vinegar


  • 1 tablespoon olive oil, 1 turn of the pan
  • 3 cloves garlic, chopped
  • 1 small onion, chopped
  • 1 pound fresh spinach, coarsely chopped
  • 1 (15 oz) can artichoke hearts in water, drained well, chopped
  • 1 red bell pepper (fresh, roasted and jarred, or freshly roasted – whichever you prefer)
  • salt and black pepper
  • 4 to 6 sprigs fresh thyme, chopped, about 2 tablespoons
  • 3 slices Italian bread, toasted and chopped into small cubes
  • 1/2 cup chicken or vegetable stock
  • 1/4 cup grated Parmesan cheese


  1. Preheat oven to 375.
  2. 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 allow to cook away as it coats the caps. Transfer balsamic glazed caps to a cookie sheet.
  3. Return pan to stove and add oil, garlic, and onion. Saute onions and garlic 3 minutes, add spinach to the pan and let it wilt.
  4. Add artichoke hearts and peppers to the spinach and season veggies with salt, pepper and thyme. Add chopped toast and dampen stuffing with chicken or vegetable stock.
  5. Combine stuffing and sprinkle in a little grated cheese. Top each mushroom with the filling. Set mushrooms in oven for 5 minutes to set the filling. Cut the mushrooms and transfer to a serving dish.