Shelly's Recipe

PORTABELLO MUSHROOMS WITH CREAMY SPINACH-ARTICHOKE FILLING - Fine Cooking

Category: Stuffed Mushrooms

3 tablespoons olive oil
3 medium garlic cloves, minced (about 1 tablespoon)
4-6 medium portabello mushrooms, stemmed, gills removed
4 oz cream cheese, softened
3 tablespoons mayonnaise
1 1/2 teaspoons minced fresh thyme
9-10 oz frozen chopped spinach, thawed and squeezed dry
9 oz frozen artichokes, thawed, lightly squeezed dry, and chopped
1/2 cup panko breadcrumbs
1/3 cup finely grated Parmigiano-Reggiano

Preheat oven to 450 F.

Stir 2 tablespoons of the olive oil and about two-thirds of the minced garlic together in a small bowl. Use a pastry brush to brush the garlic oil on the inside of the mushrooms then season generously with salt and pepper. Transfer the mushrooms, bottoms-up, to a rimmed baking sheet. Roast for about 10 minutes, or until tender.

Meanwhile, stir the cream cheese, mayo and 1/2 teaspoon of the thyme together in a medium bowl until well incorporated. Add the spinach and artichokes, stirring to combine, then season to taste with salt and pepper. To make the topping, combine the remaining garlic, remaining tablespoon of oil, remaining 1 teaspoon thyme, panko and cheese in a medium bowl.

Fill the mushrooms with the spinach-artichoke mixture then top with the breadcrumb mixture. Bake for about 10 minutes, or until the filling is hot, and the breadcrumbs are golden and crisp.

Makes 4-6 stuffed mushrooms