Artichoke and Sundried Tomato Stuffed Portabellos

Ok folks,  here we go.  These darned mushrooms are mighty tasty and the perfect accompaniment to a nice glass of wine.  I say that because clearly, I have priorities.  I came up with this little gem years ago and due to my crazy party days in college, its pretty much the only recipe I make that I have memorized.  Probably because it is 100% mine;  it's special.

So here goes.  Oh, and I just got my very first smart phone.  I am super excited about using my new piece of technology to share my experiences with the most basic and primal human experience...which of course is sex...oops...food.  Gotta crawl before you walk people.

So here it is:

Stuffed Like a Pig; Artichoke and Sundried Tomato Portabellos!

Serves: 4

Ingredients:

4 large portabello caps
1 cup chopped red onions
1 can artichoke hearts (drained, squeezed within and inch of their lives and chopped)
1 cup sundried tomatoes (if using dry, soak in water for at least 30 min, before use so your food processor doesn't explode in your face)...I put these in a food processor and pulse several times to chop up.  You can also do this by hand, with a little determination and precious, precious time....(aka...buy an fing-food processor).
1/4 cup minced garlic
1/2 tsp salt
1/2 tsp black pepper
1 tbsp parsley (dried)
1/2 cup white wine
1-2 tbsp vegan butter
1/4 cup vegan parmesan and 1/4 cup almond meal...let's face it...a little bit more of each

***Note:  So my husband cringes and cries about all of the dishes I use.  He complains that in my pretending I am a food network star I use a separate bowl for each ingredient.   I call shenanigans on that.  Mostly because I cook, he cleans.  Only fair I should get to play out my professional chef fantasies without being nagged about it.  So, if you are doing the dishes...prep. conservatively.  If your ungrateful husband (whom you love very much) is, go crazy kids.


Directions:
 Preheat the oven to 350 degrees.

1.   In a saute pan over medium heat, add a tiny bit of veggie broth to wet the pan.
2.  Add the onions and sauté until translucent...about 3-5 minutes
3.  Stir in the artichokes and the sundried tomatoes and toss those bitches around for about 3-4 minutes.
4.  Add the salt, pepper and garlic.  An obscene amount of garlic is always welcome in all of my recipes.
5.  Once the garlic browns a little, deglaze the pan with the 1/2 cup of white wine as you enjoy the rest of the bottle.

6.  Stir in the butter and after it melts add the almond meal, vegan parmesan and the parsley.
7.  Take the mushrooms and spoon out the gills so there is more room to stuff them silly.
8.  Place in a glass baking dish to prepare for the mixture.

9. Remove from the heat and stir fill each of the mushrooms with spoons of the mixture.

10. Bake in oven for about 20 minutes.
11.Enjoy the shit out of while your husband/wife/roommate slaves over piles of dishes.