This recipe reflects serving as a main dish. It absolutely can be served as can appetizer. Sub in Crimini mushrooms or any mushroom of choice.

4 Portobello Mushroom Caps, stems removed & wiped clean
10 oz. Frozen Chopped Spinach, thawed & squeezed dry
1 (15 oz.) can Artichoke Hearts, drained & quartered
1/4 c. Parmesan Cheese, grated
1/2 c. Feta Cheese, crumbled
1/2 c. Whole Wheat Bread Crumbs
1 palm full Dried Oregano
Salt & Pepper
EVOO
Oil Packed Sun Dried Tomatoes
4 slices Provolone Cheese.
Cooked Brown Rice

Preheat oven to 350 degrees.
Combine spinach, artichokes, cheese & bread crumbs in a bowl.
Crush in oregano and add salt & pepper.
Drizzle with some of the oil from the sun dried tomatoes to moisten.
Blend well.
Remove the fins from the mushrooms.
Drizzle mushrooms with EVOO & season with salt & pepper.
Fill each cap with the spinach mixture.
Top each mushroom with 3-4 tomatoes.
Top with a slice of cheese.
Bake 15 minutes.
Serve over cooked rice.