Ingredients
-
-
2
-
5
-
-
2
-
-
1
-
3
-
1
-
1
-
1
-
-
4 - 6
-
3
-
1/2
Directions
Spinach and Artichoke Stuffed Portabellas, With these ingredients, how can you go wrong? Love it!, Sounded really wonderful I love everything in this recipe but they were very bland and awful Waste of time and money Sorry!, I saw this on 30-Minute Meals with Rachael Ray and had to make it Let me tell you that it is delicious! I especially love the flavor of the balsamic vinegar and the thyme A winner for sure!
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Steps
|
1
Done
|
Preheat Oven to 375 Degrees F. |
|
2
Done
|
Heat a Large Nonstick Skillet Over Medium High Heat. |
|
3
Done
|
Add About 2 Teaspoons of Oil and the Portobello Caps. |
|
4
Done
|
Season Caps With Salt and Pepper, to Taste, and Cook 3 Minutes on Each Side. |
|
5
Done
|
Add Balsamic Vinegar to the Pan and Allow the Vinegar to Cook Away as It Coats the Caps. |
|
6
Done
|
Transfer Balsamic Glazed Caps to a Cookie Sheet. |
|
7
Done
|
Return Pan to the Stove and Add Oil, Garlic and Onion. |
|
8
Done
|
Saute Onions and Garlic 3 Minutes, Add Spinach to the Pan and Let It Wilt. |
|
9
Done
|
Coarsely Chop Artichoke Hearts in the Food Processor and Add to the Spinach. |
|
10
Done
|
Season Veggies With Salt and Pepper and Thyme. |
|
11
Done
|
Add Chopped Toast and Dampen Stuffing With Chicken or Vegetable Stock. |
|
12
Done
|
Combine Stuffing and Sprinkle in a Little Grated Cheese. |
|
13
Done
|
Top Each Mushroom With 1/5 of the Filling. |
|
14
Done
|
Set Mushrooms in Oven For 5 Minutes to Set the Filling. |
|
15
Done
|
Cut Each Mushroom Into 4 Pieces and Transfer to a Serving Dish. |
