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Spinach and Artichoke-Stuffed Portobellos*


2 teaspoons extra-virgin olive oil (evoo) (a drizzle)
5 medium Portobello mushroom caps
Salt and freshly ground black pepper, to taste
2 tablespoons balsamic vinegar


1 tablespoon extra-virgin olive oil (once around the pan)
3 cloves garlic, chopped
1 small yellow onion, chopped
1 pound fresh spinach, coarsely chopped
1 can (15 ounces), artichoke hearts in water (6 to 8 count), drained well on paper towels
4 to 6 sprigs fresh thyme, leaves stripped and chopped (about 2 tablespoons)
3 slices Italian bread, toasted and chopped into small cubes
1 cup chicken or vegetable stock
1/4 cup grated Parmesan cheese (a handful)
6 ounces fontina cheese, shredded

Preheat oven to 400 degrees.

Prepare the mushrooms caps: Heat a large nonstick skillet over medium high heat. Add a drizzle of evoo and the mushroom caps. Season caps with salt and pepper, and cook three minutes on each side. Add balsamic to the pan and allow the vinegar to cook away as it coats the caps. Transfer balsamic-glazed caps to a cookie sheet.

Make the stuffing: Return pan to the stove and add evoo, garlic and onion. Sauté onions and garlic, 3 minutes; add spinach to the pan and let it wilt. Coarsely chop artichoke hearts and add to the spinach. Season veggies with salt, pepper, and thyme. Add chopped toast and dampen stuffing with chicken or vegetable stock. Combine stuffing and sprinkle with a little grated cheese. Top each mushroom with 1/5 of the stuffing and sprinkle lightly with a few strands of fontina. Set mushrooms in oven for 5 minutes to set the mushrooms and melt the cheese strands. Cut each mushroom into 4 pieces and transfer to a serving dish.

St. Anthony Heart cooking demo, Rachel Ray