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.
- 3 tablespoons olive oil, divided
- 3 garlic cloves, minced, divided
- 4 -5 medium-large portabello mushrooms (wiped clean and stems removed)
- kosher salt
- fresh ground black pepper
- 4 ounces cream cheese, at room temperature (reduced fat is fine)
- 3 tablespoons mayonnaise (reduced fat is fine)
- 1 1⁄2 teaspoons minced fresh thyme leaves, divided
- 9 -10 ounces frozen chopped spinach, thawed and squeezed dry
- 9 ounces frozen artichoke hearts, thawed, patted dry and coarsely chopped
- 1⁄2 cup coarse breadcrumbs
- 1⁄3 cup finely grated parmesan cheese
Directions See How It's Made
- 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.
- 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.
- 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.