• 1 10-ounce package frozen spinach
  • 2 tablespoons House Olive Oil
  • 1 cup chopped sweet onion
  • 3 garlic cloves, minced
  • 1/4 cup sundried tomatoes, chopped
  • 1/4 cup marinated artichoke hearts, drained and chopped
  • 1/4 cup plus 6 tablespoons finely grated Parmesan cheese
  • 1 5-ounce package soft fresh goat cheese, crumbled
  • 1/4 cup unseasoned dry breadcrumbs
  • salt and pepper, to taste
  • 4-6 portobello mushroom caps
  • 1/2 cup Cranberry Balsamic
  • 2 tablespoons brown sugar
  • 1 sprig fresh thyme



 Cook spinach according to package directions. Drain; cool. Using hands, squeeze excess water from spinach. Coarsely chop and place in small bowl.
Heat oil in heavy large skillet over high heat. Add onion; sauté until beginning to brown, stirring often, about 3 minutes. Add garlic and stir 30 seconds. Transfer to large bowl; cool to room temperature.
Add spinach, 1/4 cup Parmesan, sundried tomato, artichoke, goat cheese, and breadcrumbs to onion mixture; toss to distribute evenly. Season filling to taste with salt and pepper. DO AHEAD: Can be made 2 hours ahead. Cover filling and let stand at room temperature.
To make balsamic reduction, combine vinegar and sugar in small saucepan and whisk until sugar is dissolved. Add thyme sprig and simmer for 10-15 minutes or until reduced by half. Mixture should be thick and syrupy. Simmer longer if necessary. Set aside.
Preheat oven to 400°F. Transfer mushrooms to rimmed baking sheet, gill side up. Divide filling among mushrooms. Sprinkle remaining 6 tablespoons Parmesan cheese over and bake until heated through and cheese begins to brown, about 15 minutes.
Drizzle mushrooms with balsamic reduction and serve immediately.