Ingredients
- 3 tablespoons olive oil
- 3 medium garlic cloves minced
- 4 medium portabello mushrooms stemmed, gills removed
- 4 oz. cream cheese softened
- 3 tablespoons mayo
- 1 1/2 teaspoons fresh thyme
- 9 to 10 oz frozen chopped spinach thawed and squeezed dry
- 9 oz. frozen artichokes, thawed lightly squeezed dry and chopped
- 1/2 cup fresh bread crumbs or panko
- 1/3 cup finely grated parmigiano
Preparation
Step 1
position a rack in the center of the oven and heat the oven to 450 degrees.
In a small bowl, combine 2 tablespoons 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 on a rimmed baking sheet and roast until just tender, about 10 minutes.
Meanwhile, in a medium bowl, mix the cream cheese, mayo, and 1/2 teaspoon of the thyme with the back of a wooden spoon. Stir in the spinach and artichokes and season to taste with salt and pepper. In another medium bowl, combine the remaining garlic, 1 tablespoon oil and 1 teaspoon thyme withe the breadcrumbs and cheese.
Spoon the artichoke mixture evenly into the mushroom caps and sprinkle with the bread crumb mixture. Bake until the crumbs are golden brown and the filling is hot, about 10 minutes.
Serve immediately.