Melt butter over medium heat in a sautoir. Add onion and garlic and cook for 1-2 minutes stirring.
Place spinach, kale, hot peppers, grape tomatoes, artichoke, salt and black pepper in the pan and continue to cook stirring for 1-2 minutes until spinach and kale have softened.
Pour in lemon juice and white wine in the pan and reduce by 75 %.
Pour in alfredo sauce and slowly fold in the cream cheese to thicken. Remove from the direct heat.
Fold the parsley and three tablespoons of breadcrumbs into the stuffing mixture to thicken then refrigerate.
Scrape the portobello mushroom gills with a spoon gently.
Heat oven to 400°. Place mushroom caps in the oven for 8-10 minutes to soften. Remove from the oven and cool.
In a bowl combine remaining breadcrumbs, extra virgin olive oil, and parmesan cheese to make a crumble.
Portion the stuffing mixture into the two mushroom caps. Pat the parmesan crumble on top of the stuffing mixture.
Warm the mushrooms in a pre-heated 400° convection oven for 8-10 minutes until stuffing is above 135° internal temperature.
Ladel five ounces of warm marinara sauce on the bottom of a pasta bowl or entrée plate. Place the warm mushroom in the center of the plate. Dollop the pesto sauce on top of the marinara sauce.
Gently place the fried spinach leaves on top of the stuffed mushroom then sprinkle the toasted pine nuts over the top.
