Stuffed Mushrooms (Day 1252 - 4/29/13)

Rinse the dirt off the portabella mushrooms and pat them dry.

Line a large cookie sheet with heavy-duty wrap.

Cut out the stems from the mushrooms and chop them up.

Chop 4 cups of fresh spinach using scissors until fine.

Chop 1/2 cup of sundried tomatoes using scissors until fine.

Chop the artichoke and add it to the mix.

Add 1/2 cup grated Parmesan cheese to the mixture.

Add 4 tablespoons of prepared pesto to the mixture.

Add 1 cup of feta cheese to the mixture.

Add 1 tablespoon of minced garlic to the mixture.

Mix all the ingredients together.

Stuff the mushrooms with the mixture, packing them well.

Preheat the oven to 400 degrees Fahrenheit.

Bake the stuffed mushrooms for about 15-20 minutes, checking for doneness.

Turn the oven to broil for the last 2-3 minutes to brown the tops.

While the mushrooms are baking, prepare the balsamic glaze by combining 1/2 cup balsamic vinegar and 2 tablespoons brown sugar in a pan and bring to a boil until thickened.

Drizzle the balsamic glaze over the stuffed mushrooms before serving.

Equipment Needed

Spice Level: