Portobello Mushrooms Stuffed with Baby Artichoke Spinach Risotto

Needed for this Recipe:
Ingredients:
Baby Artichokes:
2 lbs. baby artichokes, rinsed and trimmed
½ cup Sunshine Coast Olive Oil Co. French Champagne wine vinegar
¼ cup Sunshine Coast Olive Oil Co. Ultra Premium Extra Virgin Olive Oil
½ tsp. salt
Risotto:
2½ cups vegetable or chicken broth
1 cup yellow onion, chopped
3 tbsp. Ultra Premium Extra Virgin Olive Oil
8 oz. arborio rice
Salt and pepper, to taste
For Assembly:
2-3 cloves garlic, minced or crushed
2 cups vegetable or chicken broth
4 cups washed baby spinach
1 cup grated Parmesan cheese (1/4 cup reserved)
1 cup breadcrumbs
2 tablespoons Ultra Premium Extra Virgin Olive Oil
6 large Portobello Mushroom caps, cleaned and stemmed
Salt and fresh ground pepper to taste
Directions:
Start by preparing the baby artichokes. Leave baby artichoke whole, if small, or cut into halves or quarters.
In large saucepan, over medium heat, bring vinegar, olive oil, salt to a simmer. Add prepared artichokes. Cover and simmer until tender (about 10 to 15 minutes). Drain well and set aside.
In small saucepan, broth until simmering; keep hot. Heat olive oil in a large saucepan over medium-high heat. Add onion and cook until translucent (about 3 minutes). Add rice. Cook and stir until all the rice is coated with oil and begins to turn golden (about 5 minutes).
Add 1/2 cup of hot broth. Continue to cook and stir until rice absorbs the broth. Continue to add broth, 1/2 cup at a time, cooking and stirring until each addition is absorbed. Set aside.
In a skillet over high heat, sauté drained artichokes in olive oil stirring until artichokes begin to brown add garlic a minute before removing from heat.
Stir the cooked rice into the artichokes, then 2 cups broth. Bring to a boil and simmer until rice absorbs the broth. Stir in baby spinach and ¾ cup of Parmesan cheese, reserving ¼ cup Parmesan for the tops of mushrooms.
Preheat the oven to 375 F.
Line a sheet pan with parchment paper. Place the mushroom caps gill side up on the sheet pan with space between. Drizzle the caps with 2 tablespoons of olive oil. Season generously with salt and pepper.
Scoop approximately ½ cup hot risotto into each cap. Add two teaspoons of breadcrumbs followed by a teaspoon of reserved Parmesan cheese to the top of the risotto.
Bake the caps uncovered in the oven for 25-30 minutes, or until the tops are nicely golden brown and the mushrooms tender.
Serves 6