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1. Clean the mushrooms by breaking off the stems (reserve for use in stuffing) and scraping off the gills with a small spoon.
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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.
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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.
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5. 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.
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6. Lower heat to medium, add in the cream, heat through, add in the parmesan cheese, stir until melted, season to taste w/salt & pepper.
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7. Remove from heat and let cool. When cooled set aside and store.
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THIS CAN BE MADE UP TO 3 DAYS AHEAD.
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THE DAY OF:
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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.
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BAKE:
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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.)
