Portabello Mushrooms with Creamy Spinach-Artichoke Filling

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

Ingredients

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

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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