Spinach And Artichoke Stuffed Portobellos

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Rachael Ray
Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

2 teaspoons extra virgin olive oil (EVOO)

5 medium portobello mushroom caps

Salt and freshly ground black pepper

2 tablespoons balsamic vinegar

1 tablespoon extra virgin olive oil (EVOO)

3 cloves garlic, chopped

1 small yellow-skinned onion, chopped

1 pound fresh spinach, coarsely chopped

1 can artichoke hearts in water, drained well on paper towels(6-8 count, or 15 ounces)

4-6 sprigs fresh thyme, chopped (about 2 tablespoons)

3 slices Italian bread, toasted and chopped into small cubes

1/2 cup chicken or vegetable stock

1/4 cup grated Parmigiano Reggiano cheese (a handful)

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