Ingredients

6 large Portabella mushrooms

1 medium Eggplant

2 small Zucchini

2 small Crookneck squash

1 small Red bell pepper

1/2 small Red onion

1 tbsp Garlic, minced

1 small Shallot, minced

2 tbsp Italian parsley, finely chopped

1 pinch Red pepper flakes

2 tbsp Olive oil

1/2 cup Sun-dried tomatoes, dried/not packed in oil

1 small can Artichoke hearts, packed in water, drained

1 bunch Spinach, (or a 10 oz. bag of baby spinach)

3/4 cup Feta cheese, crumbled

1/3 cup Parmesan cheese

1/2 cup Cream

Salt & pepper, to taste

3/4 cup Panko bread crumbs

2 Egg

Preparation

  1. Clean the mushrooms by breaking off the stems (reserve for use in stuffing) and scraping off the gills with a small spoon.
  2. Prepare stuffing: dice the eggplant, zucchini, squash, mushroom stems, and red bell pepper. Set aside. Finely chop the red onion. ALSO, chop the sundried tomatoes, artichokes and spinach, set aside.
  3. Heat the olive oil in a saute pan on med-high heat and add the minced garlic and shallot. Sweat out the flavor a bit. Toss in the red onion and saute until a little softened, about 1 min. 4. Toss in the parsley and red pepper flakes, saute for 1 more min.
  4. Add in the diced vegetables, cook until softened and beginning to brown, about 4 minutes. NOW add in the sundried tomatoes, artichoke and spinach. Cook until spinach is softened. Add the crumbled feta. Stir to heat through.
  5. Lower heat to medium, add in the cream, heat through, add in the parmesan cheese, stir until melted, season to taste w/salt & pepper.
  6. Remove from heat and let cool. When cooled set aside and store.

THIS CAN BE MADE UP TO 3 DAYS AHEAD.

THE DAY OF:

Mix into stuffing mixture two egg and all but 4 tsp. of panko bread crumbs. Mix well. Stuff mushrooms forming a rounded cap on each. Pat 1 tsp of panko on the very top of each mushroom. Sprinkle with grated parmesan (optional). Place on a baking sheet lined with parchment paper or sprayed with nonstick cooking spray. Refrigerate until ready to bake.

BAKE:

Place the baking sheet with the four mushrooms in a 350 F pre-heated oven and bake for 10-15 minutes (until heated through and golden.)