Portobellos
- 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
Stuffing
- 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
Directions
- 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 allow to cook away as it coats the caps. Transfer balsamic glazed caps to a cookie sheet.
- 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.
- 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.
- 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.