Spinach and Artichoke Stuffed Portobellos – Rachael Ray

Ingredients

• 2 teaspoons extra virgin olive oil (EVOO)
• 5 medium portobello mushroom caps
• Salt and freshly ground black pepper
• 2 tablespoons balsamic vinegar
• 1 tablespoon extra virgin olive oil (EVOO)
• 3 cloves garlic, chopped
• 1 small yellow-skinned onion, chopped
• 1 pound fresh spinach, coarsely chopped
• 1 can artichoke hearts in water, drained well on paper towels(6-8 count, or 15 ounces)
• 4-6 sprigs fresh thyme, chopped (about 2 tablespoons)
• 3 slices Italian bread, toasted and chopped into small cubes
• 1/2 cup chicken or vegetable stock
• 1/4 cup grated Parmigiano Reggiano cheese (a handful)