Spinach and Artichoke Stuffed Mushrooms

• 2 tablespoons olive oil
• 6 portobello mushroom caps
• 2 tablespoons balsamic vinegar
• 3 garlic cloves, finely diced
• 1 onion, finely diced
• 150 g spinach, finely chopped
• 1 (8 ounce) can artichokes
• fresh thyme, 2 tablespoons
• 3 slices bread, toasted and cut to small pieces
• 12 cup vegetable broth
• 14 cup parmesan cheese

1. Preheat oven to 375 F.
2. Heat skillet over medium heat.
3. Add oil and mushroom caps, season with salt and pepper.
4. Saute about 3 minutes on each side.
5. Add balsamic vinegar and allow to cook 3-4 more minutes (until absorbed).
6. Transfer to cookie sheet.
7. Heat oil in pan, add onions and garlic.
8. Saute 3 minutes.
9. Add spinach.
10. Allow to wilt, 3 minutes.
11. Coarsely blend artichoke in food processor.
12. Add to spinach mix.
13. Add thyme and allow to warm.
14. Mix in bread, dampen with broth.
15. Add cheese.
16. Spoon mixture into caps.
17. Bake 5-10 minutes or until crisp on top.

olive oil, portobello mushroom caps, balsamic vinegar, garlic, onion, spinach, artichokes, fresh thyme, bread, vegetable broth, parmesan cheese

Taken from www.food.com/recipe/spinach-and-artichoke-stuffed-mushrooms-505261 (may not work)