Grilled Portobello Mushrooms with Sauteed Artichoke Hearts

1. 1

   Brush the mushrooms with olive oil and season with salt and pepper.

2. 2

   Heat a grill pan over medium-high heat.

3. 3

   When pan is hot, add mushrooms and cook for approximately 3-5 minutes per side.

4. 4

   WHILE mushrooms are grilling, into a saute pan, add butter and olive oil.

5. 5

   When butter is melted, add the garlic and saute for approximately 1 minute (do not allow garlic to brown).

6. 6

   Add the artichoke hearts, parsley and stir gently.

7. 7

   Add the wine and allow to reduce.

8. 8

   To plate, place your mushrooms onto the desired serving plate.

9. 9

   Top each mushroom with approximately 3 spinach leaves and 3 artichoke hearts.

10. 10

    Continue until all mushrooms are assembled.

11. 11

    Drizzle the sauce from the artichoke pan equally onto each mushroom and garnish with grated Parmigiano Reggiano.

* Per serving · 4 servings · Values may vary.

No additional tips available.