Artichoke Stuffed Portobellos

My husband isn't very fond of artichokes. This is a shame. These stuffed mushrooms are not for him at all. Just for me. :)

Artichoke Stuffed Portobellos

6 large portobello caps
12 oz artichoke hearts in oil
1 shallot
1/2 cup cheese
1 tbsp minced garlic
1/8 cup green olives, pitted
Juice of 1/2 lemon
2 tbsp chopped parsley
1/2 cup breadcrumbs
1-2 tbsp Traditional Balsamic
     plus more for drizzling
1-3 tbsp Greek Seasoning Olive Oil, divided
     plus more for the pan
Pepper

Preheat the oven to 375°. Trim and destem your portobellos. Brush the insides of the caps with a balsamic and set aside.

Chop the artichoke, shallot and olives finely. Mix them together with the cheese, garlic, lemon juice, parsley and breadcrumbs. Fold in the olive oil 1 tbsp at a time until the filling has the consistency of a thick paste. Add pepper to taste, but I advise only a sprinkle.

Grease a pan with a drizzle of oil and arrange the mushroom caps. Spread the filling evenly between the caps.

Bake 15-20 minutes until cheese is melted and tops are just browning. Top with a drizzle of balsamic and serve warm.