Spinach And Artichoke Stuffed Portobellos

Directions

1. Preheat oven to 375 degrees.
2. Heat a large nonstick skillet over medium-high heat. Add in a drizzle of oil and the portobello caps. Season caps with salt and pepper, to taste, and cook 3 min on each side. Add in balsamic to the pan and allow the vinegar to cook away as it coats the caps. Transfer balsamic glazed caps to a cookie sheet.
3. Return pan to the stove and add in oil, garlic and onion. Saute/fry onions and garlic 3 min, add in spinach to the pan and let it wilt. Coarsely chop artichoke hearts in the food processor and add in to the spinach. Season veggies with salt and pepper and thyme.
4. Add in minced toast and dampen stuffing with chicken or possibly vegetable stock. Combine stuffing and sprinkle in a little grated cheese. Top each mushroom with 1/5 of the filling.
5. Set mushrooms in oven for 5 min to set the filling. Cut each mushroom into 4 pcs and transfer to a serving dish.
6. This recipe yields 20 pcs, 8 to 10 appetizer servings.