Spinach and Artichoke Stuffed Portobellos

Ingredients

• 2 teaspoons extra-virgin olive oil, a drizzle
• 5 medium portobello mushroom caps
• Salt and freshly ground black pepper
• 2 tablespoons balsamic vinegar
• 1 tablespoon extra-virgin olive oil, 1 turn of the pan
• 3 cloves garlic, chopped
• 1 small yellow skinned onion, chopped
• 1 pound fresh spinach, coarsely chopped
• 1 can, 6 to 8 count, 15 ounces, artichoke hearts in water, drained well on paper towels
• Salt and freshly ground black pepper
• 4 to 6 sprigs fresh thyme, chopped, about 2 tablespoons
• 3 slices Italian bread, toasted and chopped into small cubes
• 1/2 cup packaged or canned chicken or vegetable stock
• 1/4 cup grated Parmigiano-Reggiano, a handful

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