Portabello Mushrooms with Creamy Spinach-Artichoke Filling

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


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

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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