Portabello Mushrooms with Creamy Spinach-Artichoke Filling

Portabello Mushrooms with Creamy Spinach-Artichoke Filling
Photo by Scott Phillips


  • ½ cup fresh breadcrumbs or panko
  • Kosher salt and freshly ground black pepper
  • 4 oz. cream cheese, softened
  • 3 Tbs. mayonnaise
  • 3 medium cloves garlic, minced (1 Tbs.)
  • 9 to 10 oz. frozen chopped spinach, thawed and squeezed dry
  • 9 oz. frozen artichokes, thawed, lightly squeezed dry, and chopped
  • + 4 more ingredients
    • 1-½ tsp. fresh thyme
    • 3 Tbs. olive oil
    • 4 medium portabello mushrooms, stemmed, gills removed
    • 1/3 cup finely grated Parmigiano-Reggiano

Position a rack in the center of the oven and heat the oven to 450°F. In a small bowl, combine 2 Tbs. of the oil and about two-thirds of the minced garlic. Brush the insides of the mushroom caps with the garlic oil and sprinkle generously with salt and pepper. Arrange the mushrooms oiled side up...

View full recipe at Fine Cooking


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