Spinach and Artichoke Stuffed Portabellos - Fine Cooking

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READY IN: 25mins
Recipe by BecR

Roasted portabello mushroom caps filled with creamy spinach and artichokes, and topped with crispy breadcrumbs and Parmesan cheese--what's not to like? Leftovers make an excellent lunch the next day. Enjoy! Source: Fine Cooking.

Ingredients Nutrition

Directions

  1. Preheat the oven to 450 degrees F. In a small bowl combine 2 tablespoons of the olive oil with two thirds of the minced garlic. Scrape the gills from the inside of the mushroom caps. Set the mushroom caps on a baking pan, gill side up, and brush lightly with the garlic-oil mixture. Season with salt and pepper. Bake for 10 minutes.
  2. Meanwhile, mix the filling. Combine the cream cheese, mayonnaise, remaining garlic, 1/2 teaspoon of the thyme, and the spinach in a medium bowl. Stir together until evenly blended. Gently stir in the artichokes. Season the mixture with salt and pepper to taste. Spoon the filling mixture over the roasted mushroom caps.
  3. In another small bowl, combine the remaining 1 tablespoon of olive oil with the breadcrumbs, Parmesan, and remaining 1 teaspoon of thyme. Stir with a fork to blend. Sprinkle the breadcrumb mixture over the top of the filling mixture on each mushroom. Bake for 10 more minutes or until golden and warmed through. Serve immediately.

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