A Twist on Stuffed Mushrooms

Most of us have made or at least have eaten mushrooms that are stuffed with breadcrumbs. I have even shared a recipe for basic Stuffed Mushrooms a few months back. What I'm sharing today is a unique twist on Stuffed Mushrooms, it's unique but still versatile as I feel most recipes are. Again, this is a recipe that I got from Rachael Ray. Her recipe calls for Portobello mushrooms (which I love) but sometimes these can be a bit pricey. I made these with Cremini mushrooms which are sometimes called Baby Bellas because that's what they are, portobello mushrooms that haven't grown to their full size. These are a staple mushroom for me. I never buy white mushrooms because they have no taste and since creminis aren't exotic they are affordable. If portobellos are available you should definitely use them. They are big and beautiful great for this stuffing.

Besides the mushrooms I used I didn't make any changes to the recipe. I really liked this recipe my only comment is that I didn't really taste the balsamic. Maybe if it was more of a syrupy balsamic like one that you purchase or reduce yourself it might have a more noticeable flavor. Otherwise this recipe is a keeper. If you use the Portobellos it makes a great presentation as a first course or if you are using the smaller ones they are great in an appetizer assortment.

This recipe can be found on the food network or see below.

Spinach and Artichoke Stuffed Portobellos

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 skinned onion, chopped
1 pound fresh spinach, coarsely chopped
1 can, 6 to 8 count, 15 ounces, artichoke hearts in water, drained well on paper towels
Salt and freshly ground black pepper
4 to 6 sprigs fresh thyme, chopped, about 2 tablespoons
3 slices Italian 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 in the food processor 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 5 minutes to set the filling. Cut each mushroom into 4 pieces and transfer to a serving dish.