4 portobello caps
1/3 cup balsamic vinaigrette
1/2 cup chopped spinach
1/2 cup artichoke hearts (we buy frozen at Trader Joe’s)
Gorgonzola cheese (as much as you want!!)
Preheat the oven to 350 degrees.
Wash the mushroom caps. If the stems are attached, cut those off and reserve for later. Place the caps in a baking dish, top-side down, and evenly distribute the balsamic in each of them. After 15 minutes, flip the caps over and let the vinaigrette marinate the tops as well as the bottoms. Let these marinate for at least another 15 minutes.
If your spinach and artichokes are frozen, thaw them in water on the stove on medium heat. Stuff the mushrooms with the artichokes and spinach and then top with portobellos.
Bake for 20-25, or until the cheese is melted and the mushrooms are thoroughly cooked. ENJOY!
**Use this as a base recipe for any other stuffing ingredients you think would be good with portobellos. Peppers? Sausage? (though not in meatless May…) More mushrooms? Broccoli? Olives? So many possibilities!