Portabello Mushrooms with Creamy Spinach-Artichoke Filling
Add some diced fresh tomatoes. For added flavor use jarred, marinated artichokes, drained and chopped.
- 3 Tbs. olive oil
- 3 medium cloves garlic, minced (1 Tbs.)
- 4 medium portabello mushrooms, stemmed, gills removed
- Kosher salt
- Freshly ground black pepper
- 4 oz. cream cheese, softened
- 3 Tbs. mayonnaise
- 1-1/2 tsp. 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 breadcrumbs or panko
- 1/3 cup finely grated Parmigiano-Reggiano
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 on a rimmed baking sheet and roast until just tender, about 10 minutes.
Meanwhile, in a medium bowl, mix the cream cheese, mayonnaise, and 1/2 tsp. 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 Tbs. oil, and 1 tsp. thyme with the breadcrumbs and cheese.
Spoon the artichoke mixture evenly into the mushroom caps and sprinkle with the breadcrumb mixture. Bake until the crumbs are golden-brown and the filling is hot, about 10 minutes. Serve immediately.
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