- 2 teaspoons extra virgin olive oil (EVOO)
- 5 medium portobello mushroom caps
- Salt and freshly ground black pepper
- 2 tablespoons balsamic vinegar
Pre-heat the oven to 375°F.
Heat a large nonstick skillet over medium-high heat. Add a drizzle of EVOO and the portobello caps. Season the caps with salt and pepper, to taste, and cook for 3 minutes on each side.
Add the balsamic vinegar to the pan and allow the vinegar to cook away as it coats the caps. Transfer the balsamic-glazed caps to a cookie sheet. Return the pan to the stove and add EVOO, garlic and onion. Sauté the onions and garlic for 3 minutes, then add the spinach to the pan and let it wilt.
Coarsely chop the artichoke hearts in the food processor and add to the spinach. Season the veggies with salt and pepper and thyme. Add the chopped toast and dampen stuffing with chicken or vegetable stock. Combine the stuffing and sprinkle in a little grated cheese. Top each mushroom with 1/5 of the filling.
Set the mushrooms in oven for 5 minutes to set the filling. Cut each mushroom into four pieces and transfer to a serving dish.