Portabello Mushrooms with Creamy Spinach-Artichoke Filling

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


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