Grilled Portobello Mushrooms with Sauteed Artichoke Hearts

Brush the mushrooms with olive oil and season with salt and pepper. Heat a grill pan over medium-high heat. When pan is hot, add mushrooms and cook for approximately 3-5 minutes per side. WHILE mushrooms are grilling, into a saute pan, add butter and olive oil. When butter is melted, add the garlic and saute for approximately 1 minute (do not allow garlic to brown). Add the artichoke hearts, parsley and stir gently. Add the wine and allow to reduce.

To plate, place your mushrooms onto the desired serving plate. Top each mushroom with approximately 3 spinach leaves and 3 artichoke hearts. Continue until all mushrooms are assembled. Drizzle the sauce from the artichoke pan equally onto each mushroom and garnish with grated Parmigiano Reggiano.