Portabello Mushrooms with Creamy Spinach-Artichoke Filling

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


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

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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