Serves 4
Ingredients:
4 Portobello mushrooms, cleaned, trimmed, gills removed, and stalks reserved
1 roasted red pepper, chopped
¼ cup (60 ml) canned artichokes, chopped
½ zucchini, shredded
½ red onion, diced
2 garlic cloves, minced
Grape seed oil, for frying
½ cup (120 ml) spinach
Salt and pepper
¼ cup (60 ml) dried breadcrumbs
¼ cup (60 ml) grated Parmesan, plus more to garnish
¼ teaspoon (2.5 ml) fresh thyme, chopped
Method:
Preheat oven to 375 F (190 C).
Add red pepper, artichokes, and zucchini to a bowl.
Trim and chop the reserved Portobello stalks.
Heat olive oil in a skillet over medium heat. Add garlic and red onion and sauté 1-2 minutes, until aromatic.
Add chopped mushroom stems and continue to cook until starting to soften.
Add spinach and cook until wilted.
Scrape spinach sauté mixture into the bowl with the vegetables.
Season with salt and pepper.
Grate Parmesan into bowl. Add breadcrumbs and thyme and stir to combine.
Spoon filling into cleaned Portobello caps.
Top with a little more grated Parmesan.
Cook in the oven 40 minutes.
Remove and garnish with more Parmesan and fresh thyme.
Enjoy!
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