Extra virgin olive oil 5 medium Portobello caps, gills scraped Salt and pepper 2 Tbsp Balsamic vinegar 3 cloves garlic, chopped 1 small yellow onion, chopped 1 lb fresh spinach, chopped 15 oz can artichokes, drained and chopped 4-6 sprigs fresh thyme, or 1 TBSP dried thyme ¼ cup part skim mozzarella cheese 1. Heat a large skillet on medium high. Swirl evoo on bottom of pan. When oil is hot, add the portobellos, gill side down, and carefully coat the mushrooms with the oil. Season with salt and pepper. Flip over portobellos and add the balsamic. Cook on medium low until mushrooms are tender and vinegar is absorbed. 2. Remove mushrooms from pan and place on an oven proof dish. 3. Return the pan to medium high heat. Swirl in some more evoo, just to coat the bottom of the pan. When hot, add the onions and sauté until just tender. Add the artichokes, garlic, thyme and spinach and sauté until the spinach is wilted and artichokes are hot. Season with salt and pepper. 4. Spoon the filling into the mushroom caps. Sprinkle lightly with mozzarella cheese. 5. Place the dish under the broiler for a few minutes, just to melt the cheese and warm the mushrooms. 6. Be careful, the dish will be very hot. Transfer to a serving dish and enjoy! Can be made using smaller crimini mushroom caps for hors d' oeuvres!