4 Portobello mushrooms, cleaned, trimmed, gills removed, and stalks reserved
1 roasted red pepper, chopped
¼ cup (60ml) canned artichokes, chopped
½ zucchini, shredded
½ red onion, diced
2 garlic cloves, minced
Grape seed oil, for frying
½ cup (120ml) spinach
Salt and fresh ground pepper, to taste
¼ cup (60ml) dried breadcrumbs
¼ cup (60ml) grated Parmesan, plus more for topping
¼ teaspoon (2ml) fresh thyme, chopped
Preheat oven to 375oF (190oC).
Add red pepper, artichokes, zucchini to a bowl.
Trim and chop the reserved Portobello stalks.
Drizzle olive oil into a skillet and heat up. Add garlic and red onion and sauté. Add chopped mushroom stems and continue to cook.
Add spinach and cook until wilted.
Scrape spinach sauté into the bowl with the vegetables.
Sprinkle over some salt and grind on some fresh 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 grate on a little fresh Parmesan.