Recipe type: Side or Main Dish (Vegan, Vegetarian or Paleo)
Prep time:
Cook time:
Total time:
Serves: 1
Ingredients
2 baby portobello mushroom caps
4 cups spinach
3 cloves fresh garlic, minced
1 artichoke heart
1½ tbsp olive oil
2 tbsp balsamic vinegar
½ cup marinara sauce
Parmesan or other cheese (optional)
Instructions
Set oven to "broil" and be sure top rack is positioned as high as possible in the oven.
Wipe the portobellos gently with a paper napkin to remove any dirt, then wiggle each stem back and forth until it pops off and use a teaspoon to scrape the gills out of each cap (refer to photo below).
In a soup bowl, combine oil, vinegar and fresh minced garlic. Stir briskly with the teaspoon until thoroughly combined.
Swirl each portobello cap around the bowl to fully coat the tops. Before removing each cap from the bowl, use the teaspoon to drizzle some of the oil/vinegar mixture inside.
Place the "marinaded" caps onto a broiler-safe pan (or sheet of tin foil pinched around the edges to contain liquid) with the open side down.
Broil for 4 minutes.
Meanwhile, remove stems from spinach if desired (refer to photo below).
Place a small saute pan over medium heat and pour the remaining oil/vinegar mixture into the pan.
Add spinach gradually, tossing to coat, until all is incorporated and fully wilted.
After 4 minutes, flip mushroom caps over (open side now facing up) and broil for another 4 minutes.
Meanwhile, dice up the artichoke heart and add it to the spinach mixture on the stove. Stir to combine and reduce heat to low.
When caps have finished broiling, top each one with the spinach-artichoke mixture and a ¼ cup of marinara sauce. Cheese can also be added at this step.
Put stuffed caps back under the broiler for 1 minute.
Nutrition Information
Serving size: 2 portobellos Calories: 355
Recipe by Daily Rebecca at https://www.dailyrebecca.com/2013/06/15-minute-spinach-artichoke-stuffed-garlic-balsamic-portobellos/