Stuffed Portobellos

Stuffed Portobellos

Ingredients

6 Large Portobello caps
1 1/2 cups artichoke hearts, diced
1 cup of fresh unseasoned bread crumbs
1 large yellow onion, diced
1 pound fresh spinach
1/2 cup of chicken stock
1/4 cup of parmigiano cheese
6 springs of fresh thyme, remove leaves from stems
3 table spoons olive oil
2 table spoons balsamic vinegar
Salt and pepper

Directions

Preheat oven to 375 degrees

In a large skillet over medium high heat place portobella caps with a drizzle of olive oil and salt and pepper to taste. Cook caps about 3 minutes on each side, next add the vinegar, let coat each side of the caps. Once vinegar has cooked off and coated caps, remove caps from skillet and place on a parchment lined cookie sheets.

Place Bread crumbs in chicken stock and set aside.

In the same skillet add the remain oil, onions and garlic and saute until tender: about 3 minutes. Next add the spinach, once it has wilted add the artichokes and stir. Season with salt, pepper and thyme, Drain bread crumbs and add the crumbs to the skillet to warm.

Remove skillet from heat.

Stuff each cap with filling and sprinkle with cheese: bake in oven fro 5 minutes.
Remove from oven and serve.

If you want a complete veggie meal switch out chicken stock to veggie stock.

Enjoy cooking