Stuffed Portobellos-Spinach and Artichoke

This is an adaptation of a recipe from Rachel Ray on the Food Network--We love mushrooms, spinach and artichokes so...........what's not to like??


Ingredients
Portobellos:
2 teaspoons extra-virgin olive oil, a drizzle
5 medium portobello mushroom caps
Salt and freshly ground black pepper
2 tablespoons balsamic vinegar

Stuffing:
1 tablespoon extra-virgin olive oil, 1 turn of the pan
3 cloves garlic, chopped
1 small yellow onion, chopped
10 oz bag fresh spinach, coarsely chopped
½ bag frozen artichokes from Trader Joe's, cooked and drained or can, 6 to 8 count, 15 ounces, artichoke hearts in water, drained well on paper towels
Salt and freshly ground black pepper
1 Tbsp thyme
2 slices bread (Italian or Farm bread), toasted and chopped into small cubes
1/2 cup packaged or canned chicken or vegetable stock
1/4 cup grated Parmigiano-Reggiano, a handful

Directions
Preheat oven to 375 degrees F.

Heat a large nonstick skillet over medium high heat. Add a drizzle of oil and the portobello caps. Season caps with salt and pepper, to taste, and cook 3 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.

Return pan to the stove and add oil, garlic and onion. Saute 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 and pepper and thyme. Add chopped toast and dampen stuffing with chicken or vegetable stock. Combine stuffing and sprinkle in a little grated cheese. Top each mushroom with 1/5 of the filling. Set mushrooms in oven for 10 minutes to set the filling.