Portabello Mushrooms with Creamy Spinach-Artichoke Filling

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


  • 1/3 cup finely grated Parmigiano-Reggiano
  • Kosher salt and freshly ground black pepper
  • 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
  • 3 Tbs. olive oil
  • + 4 more ingredients
    • 4 medium portabello mushrooms, stemmed, gills removed
    • 1-½ tsp. fresh thyme
    • 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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