Spinach and Artichoke Stuffed Portobellos

Name: Spinach and Artichoke Stuffed Portobellos
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 20
Cuisine: Global
Ingredients: 2 Tbsps balsamic vinegar; 4 sprigs fresh thyme, chopped, about 2 tablespoons; 3 cloves garlic, chopped; 3 slices Italian bread, toasted and chopped into small cubes; 1 Tbsp extra-virgin olive oil, 1 turn of the pan; 2 teaspoons extra-virgin olive oil, a drizzle; 1 small yellow skinned onion, chopped; 59 milliliters grated Parmigiano-Reggiano, a handful; 5 mediums portobello mushroom caps; 20 servings Salt and freshly ground black pepper; 454 grams fresh spinach, coarsely chopped; 118 milliliters packaged or canned chicken or vegetable stock; 1 can 6 to 8 count, 15 ounces, artichoke hearts in water, drained well on paper towels

You can never have too many side dish recipes, so give Spinach and Artichoke Stuffed Portobellos From preparation to the plate, this recipe takes about 25 minutes. Head to the store and pick up skinned onion, to 8 count, salt and pepper, and a few other things to make it today.

Instructions

Preheat oven to 375 degrees F.

Equipment you will use

Oven

Heat a large nonstick skillet over medium high heat.

Equipment you will use

Frying Pan

Add a drizzle of oil and the portobello caps. Season caps with salt and pepper, to taste, and cook 3 minutes on each side.

Ingredients you will need

Salt And Pepper

Cooking Oil

Add balsamic to the pan and allow the vinegar to cook away as it coats the caps.

Ingredients you will need

Vinegar

Equipment you will use

Frying Pan

Transfer balsamic glazed caps to a cookie sheet. Return pan to the stove and add oil, garlic and onion.

Ingredients you will need

Garlic

Onion

Cooking Oil

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Baking Sheet

Stove

Frying Pan

Saute onions and garlic 3 minutes, add spinach to the pan and let it wilt. Coarsely chop artichoke hearts in the food processor and add to the spinach. Season veggies with salt and pepper and thyme.

Ingredients you will need

Artichoke Hearts

Salt And Pepper

Spinach

Garlic

Onion

Thyme

Equipment you will use

Food Processor

Frying Pan

Add chopped toast and dampen stuffing with chicken or vegetable stock.

Ingredients you will need

Vegetable Stock

Stuffing

Whole Chicken

Toast

Combine stuffing and sprinkle in a little grated cheese. Top each mushroom with 1/5 of the filling. Set mushrooms in oven for 5 minutes to set the filling.

Ingredients you will need

Mushrooms