Spinach and Artichoke Stuffed Portobellos

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Portobellos:

2 teaspoons extra-virgin olive oil, a drizzle

5 medium portobello mushroom caps

Salt and freshly ground black pepper

2 tablespoons balsamic vinegar

Stuffing:

1 tablespoon extra-virgin olive oil, 1 turn of the pan

3 cloves garlic, chopped

1 small yellow skinned onion, chopped

1 pound fresh spinach, coarsely chopped

1 can, 6 to 8 count, 15 ounces, artichoke hearts in water, drained well on paper towels

Salt and freshly ground black pepper

4 to 6 sprigs fresh thyme, chopped, about 2 tablespoons

3 slices Italian bread, toasted and chopped into small cubes

1/2 cup packaged or canned chicken or vegetable stock

1/4 cup grated Parmigiano-Reggiano, a handful