Spinach and Artichoke Stuffed Portobellos

Name: Spinach and Artichoke Stuffed Portobellos
Ingredients: 2 teaspoons extra virgin olive oil (EVOO); 5 medium portobello mushroom caps; Salt; 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)

rachaelray.com

This recipe makes 20 stuffed portobellos.Ingredients Portobellos: 2 teaspoons extra virgin olive oil (EVOO) 5 medium portobello mushroom caps Salt and freshly ground black pepper 2 tablespoons...

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Ingredients

2 teaspoons extra virgin olive oil (EVOO)
5 medium portobello mushroom caps
Salt
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)