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
3 slices Italian bread,
toasted and chopped into small cubes
½ cup chicken or
vegetable stock
¼ cup grated Parmesan
cheese
Preheat oven to 375F
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. Sautee 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.